Butternut Squash and Farro Casserole

6 to 8

1large butternut squash, peeled and cut into 1-inch cubes (about 2 lbs.) 2 cups cooked farro 8ounces fresh sweet Italian sausage, chicken or pork, casing removed 1large leek, thinly sliced, white and green part only 2teaspoons fresh thyme leaves, roughly chopped 1teaspoon kosher salt, divided 1cup grated fontina cheese, divided ¾cup heavy cream ¾cup low sodium chicken stock

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

1. Place the AirFryer Basket onto the Baking Pan and spray well with nonstick cooking spray. Arrange the cut butternut squash evenly in the basket. Spray with olive oil and sprinkle with ½ teaspoon of salt. Put the assembled basket into rack Position 2. Select AirFry – Vegetables with temperature set to 400°F for 10 minutes. Reserve cooked squash in a medium sized bowl along with the 2 cups cooked farro. 2. Break up the sausage onto the Baking Pan, add the thinly sliced leek and arrange evenly into a single layer. Spray with olive oil. Put the pan into rack Position 2. Select AirFry – Custom with temperature set to 375°F for 10 minutes. Add the browned sausage and leeks to the bowl with the reserved squash and farro. 3. Put the Rack in Position 1. Select Bake with temperature set to 350°F for 20 minutes. While the AirFryer is preheating, add the thyme, salt, half of the fontina cheese, heavy cream and chicken stock to the butternut squash mixture. Stir to combine. Pour into a buttered 9x12 baking pan/dish. Place the prepared baking pan onto the rack. 4. With about 5 minutes remaining, pause cooking and carefully remove the pan. Top the casserole with the remaining fontina cheese. Return to AirFryer and bake for remaining cook time, or until bubbly and crusty on top. 5. Enjoy immediately.