Meatless Monday: Farro-butternut squash bake is healthier comfort food

Colorful and warming, this dish is solid as a side, but it’s so hearty you could eat it as a main dish, too. Farro is a grain that easily takes over for rice and makes your meal a delight to dig into.

Chewy, hearty and delicious, farro is one of my favorite grains. It’s actually an ancient grain that is full of nutritional value, including protein and fiber. It has a slightly nutty taste, and it’s definitely something you can sink your teeth into.

Farro is versatile — you could use it in dishes you eat in the morning or later in the day. This Meatless Monday recipe for a farro, mushroom and butternut squash bake is a wonderful combination of flavor and textures. I like to serve this with a cup of soup for a complete meal.

Farro, mushroom and butternut squash bake

Serves 4 – 6

Prep time: 10 minutes | Cook time: 50 minutes | Total time: 1 hour

Ingredients: 

• 1-1/2 cups cooked farro
• 2 tablespoons olive oil
• 1/4 cup white onion, diced
• 2 garlic cloves, minced
• 2 cups butternut squash, cubed
• 1 cup mushrooms, diced
• 1 large apple, peeled, cored and diced
• 1 cup frozen chopped kale, thawed and liquid squeezed out
• 1/4 cup vegetable broth
• 1/4 cup grated Parmesan cheese, plus extra for garnish
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon dried cumin
• 1/4 teaspoon dried coriander
• 1/4 teaspoon dried chili pepper
• Nonstick cooking spray

Directions:

1. Preheat the oven to 350 degrees F. Lightly spray a medium-sized baking dish with the nonstick cooking spray and set aside.
2. Add the oil to a large skillet over medium heat. When hot, add the onion and cook for 3 – 4 minutes or until it begins to soften. Add the garlic and cook for 30 seconds. Add the butternut squash. Stir and cook for 4 – 5 minutes, stirring occasionally.
3. Add the mushrooms and apple and mix to combine. Cook for another 3 – 5 minutes. Add the kale, toss to combine, then add the vegetable broth and the Parmesan cheese.
4. Add the salt, black pepper, cumin, coriander and chili pepper to the mixture and stir to combine.
5. Cook for just another few minutes, then add the cooked farro to the pan. Stir to combine.
6. Transfer the mixture to the baking dish. Cook, covered, for 15 minutes. Remove the cover and cook for another 15 – 20 minutes, or until lightly browned on top.
7. Remove, sprinkle with a bit more Parmesan cheese, and serve warm.

More Meatless Monday recipes

Seasoned rice-stuffed baked eggplant
Sichuan vegetable and tempeh stir-fry with brown rice
Avocado and black bean enchiladas