Cuisinart Original

The creaminess of butternut squash and the delicate chew of farro play on texture, while a few extra standout ingredients make this a rich and deeply satisfying, all-in-one dish. Can be served as a side or main dish.

Ingredients

1 large butternut squash, peeled and cut into 1-inch cubes (about 1½ pounds)


¾ cup farro


1 teaspoon olive oil


8 ounces fresh, sweet Italian sausage, chicken or pork, casings removed


1 large leek, thinly sliced, white and light green parts only


2 teaspoons fresh thyme leaves, roughly chopped


¾ teaspoon kosher salt 


1 cup grated fontina cheese, divided


¾ cup heavy cream


¾ cup chicken broth, low sodium


Nonstick cooking spray

Nutritional information

Nutritional information (based on 8 servings):

Calories 307 (46% from fat) • carb. 34g • pro. 11g fat 17g • sat. fat 9g • chol. 58mg sod. 420mg • calc. 150mg • fiber 4g

Instructions

1. Add 4 cups of water to the baking pan and assemble the Cuisinart® Stack5 with the steam rack in place. Add the butternut squash, cover and select 400°F. Cook until the squash is tender, about 20 minutes.


2. When it’s tender, remove the squash and reserve. Add an additional cup of water to the baking pan and select 400°F. Once the water comes to a boil, add the farro and cook until tender, about 20 minutes. Strain the farro and reserve with the squash.


3. Discard water, and wash and dry the baking pan well. Add the oil to the pan and set to 400°F. Once the oil is hot, add the sausage. Break up the sausage well with a wooden spoon and cook until evenly browned. Add the leek and reduce heat to 350°F; continue to cook until soft and lightly browned.


4. Add the sausage and leek to the squash and farro with the thyme, salt, half of the fontina cheese, heavy cream, and chicken stock. Stir to combine.


5. Clean and dry the baking pan and then spray well with nonstick c ooking spray. Add the squash mixture to the baking pan and select 325°F. Cover and cook for about 25 minutes.


6. Remove the cover and top the casserole with the remaining fontina cheese. Cover and cook an additional 5 minutes to melt the cheese.


7. Enjoy immediately.

You might need