1 lb of butternut squash, peeled and cut into 1/4" cubes
1 head of broccoli, cut into bite sized florets
1/2 small onion, small diced
2 cloves garlic, minced
1 1/2 cups farro
7-8 oz. of brie, cut into 1/2" cubes
1/2 cup chicken broth
1/2 cup frozen chopped spinach, thawed and drained/squeezed of moisture
2 tbs. parmesan cheese
salt and pepper
extra virgin olive oil
-toss cubed squash and broccoli florets in about 2 tbs. olive oil
-salt and pepper the vegetables, toss to coat
-place the vegetables on a baking sheet in a single layer and cook for 20-25 minutes in a 400 degree oven, until vegetables start to brown
-meanwhile, put the farro in a large pot, cover with water (about 1 inch above the farro)
-bring farro water to a boil, then cover and reduce heat to low, cook for 20 minutes, drain
-in a medium sized skillet, saute the garlic and onions in 1/2 tbs. olive oil over medium-low heat
-after 15-2o minutes of sauteing the garlic and onions, add the chicken broth and brie
-keep temperature low, allow brie to start to melt
-put farro back in cooking pot
-add broth and cheese mixture, roasted vegetables, spinach, and parmesan to the farro
-stir until farro is completely coated with cheese
-serve with a sprinkle of cayenne pepper for a little added heat, or paprika for no heat
serves 4 as a main dish
I created and perfected this meal after a beautiful autumn weekend in Brevard, North Carolina, when the butternut squash was bountiful!
TIPS and ADAPTATIONS:
-Delicious for a main dish, and perfect for a side dish as well.
-Pour into a casserole dish, refrigerate, and warm in the oven for eating later (easy to take to your next pot-luck dinner too!).
-You may need to roast the vegetables using 2 baking sheets if it won't all fit onto one large one.
-If you buy a whole butternut squash, cut off both ends, peel away the thick skin (until you see a bright orange color!), scoop out seeds (like a pumpkin), and then cube. HOWEVER a lot of grocery stores now sell already peeled, seeded, and cut fresh butternut squash in their produce section- so take the shortcut if you can! You will just have to cut it down to the 1/4" pieces.
-Want to boost the protein level? Add some cubed cooked chicken or a can of drained and rinsed cannellini beans.
-If you do buy a whole squash, save the seeds! Separate them from the strings and bits of squash, rinse and dry, toss with a little bit of olive oil, salt, and pepper, and place on a baking sheet. Cook at 400 degrees for about 20 minutes (like you would pumpkin seeds). Use them to garnish your farro, or just eat them as a tasty snack!
-You can use ALL of the brie, even the powdery-white outside; no need to cut it off!
-Can’t find brie? Try melting in 7-8 oz. of cream cheese, goat cheese, or camembert
-I have also used goat's milk brie before- just as tasty!
-If you simply can't find a butternut squash, try the recipe with a yellow summer squash, a zucchini, or even a sweet potato!
-Leftovers? Mold them into 'cakes' and pan fry, serve with an egg for breakfast
-Can't find farro? Toss with some orzo, Israeli cous cous, brown rice, or pasta!
[whole butternut squash]