Ingredients

The following ingredients have 4 Servings
  • 1 small acorn or other squash (roasted, peeled, seeded, and cut into cubes*)
  • 5 cups vegetable or chicken stock heated and kept warm over low heat
  • 1 cup farro (soaked in water for 30 minutes and drained)
  • 3 tbsp olive oil
  • 1 small onion (diced)
  • 1 cup red wine
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tsp thyme leaves
  • 1 cup Parmesan cheese (grated)

Instruction

  • In a saucepan, heat stock to boiling, then keep warm over low heat.
  • In a large, deep skillet, heat oil over medium heat and add onion, cooking until softened.
  • Add farro, and cook, stirring, until starting to brown, about 3 minutes.
  • Add wine, and stir until liquid is absorbed
  • Add hot stock, 1/2 cup at a time, stirring constantly until absorbed each time
  • Season with salt, pepper and thyme.
  • Remove from heat and stir in squash cubes and Parmesan cheese
  • Serve hot