Sides

Butternut Squash and Farro Gratin

Serves 6 to 8

View Recipe

Butternut Squash and Farro Gratin

Serves 6 to 8

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.

Nutritional information (based on 8 servings): Calories307 (46% from fat)
carb. 34g
pro. 11g fat 17g
sat. fat 9g
chol. 58mg sod. 420mg
calc. 150mg
fiber 4g
  1. Butternut Squash and Farro Gratin-1
  1. Butternut Squash and Farro Gratin-1

Ingredients

  • 1large butternut squash, peeled
  • and cut into 1-inch cubes (about
  • 1½ pounds)
  • ¾cup farro
  • 1teaspoon olive oil
  • 8ounces fresh, sweet Italian
  • sausage, chicken or pork, casings
  • removed
  • 1large leek, thinly sliced, white and
  • light green parts only
  • 2teaspoons fresh thyme leaves,
  • roughly chopped
  • ¾teaspoon kosher salt
  • 1cup grated fontina cheese,
  • divided
  • ¾cup heavy cream
  • ¾cup chicken broth, low sodium
  • nonstick cooking spray

Preparation

  1. 1. Add 4 cups of water to the baking pan
  2. and assemble the Cuisinart® Stack5®
  3. with the steam rack in place. Add the
  4. butternut squash, cover and select
  5. 400°F. Cook until the squash is tender,
  6. about 20 minutes.
  7. 2. When it’s tender, remove the squash and
  8. reserve. Add an additional cup of water
  9. to the baking pan and select 400°F. Once
  10. the water comes to a boil, add the farro
  11. and cook until tender, about 20 minutes.
  12. Strain the farro and reserve with the
  13. squash.
  14. 3. Discard water, and wash and dry the
  15. baking pan well. Add the oil to the pan
  16. and set to 400°F. Once the oil is hot,
  17. add the sausage. Break up the sausage
  18. well with a wooden spoon and cook
  19. until evenly browned. Add the leek and
  20. reduce heat to 350°F; continue to cook
  21. until soft and lightly browned.
  22. 4. Add the sausage and leek to the squash
  23. and farro with the thyme, salt, half of
  24. the fontina cheese, heavy cream, and
  25. chicken stock. Stir to combine.
  26. 5. Clean and dry the baking pan and then
  27. spray well with nonstick cooking spray.
  28. Add the squash mixture to the baking
  29. pan and select 325°F. Cover and cook for
  30. about 25 minutes.
  31. 6. Remove the cover and top the casserole
  32. with the remaining fontina cheese. Cover
  33. and cook an additional 5 minutes to melt
  34. the cheese.
  35. 7. Enjoy immediately.

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