Butternut Squash and Farro Gratin

Serves 6 to 8

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 (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. 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 cooking 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.