Creamy Butternut Squash Farro With Roasted Garlic

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/4 butternut squash, sliced into quarters or 6 -8 ounces butternut squash
• 2 whole garlic cloves
• 1/4 cup finely minced shallot
• 1 tablespoon olive oil, divided
• 1 cup quick cooking cracked farro (such as trader joe's 10 minute farro)
• 2 cups chicken broth or 2 cups vegetable broth
• 1 pinch kosher salt
• 1/2 teaspoon kosher salt
• 3 leaves fresh sage (optional)
• 1/2 cup heavy cream
• 1 teaspoon truffle oil (optional)

Recipe

• 1 preheat conventional or toaster oven to 375 f.
• 2 put 1/2 tbsp of olive oil on a cookie sheet or roasting pan, add butternut squash and turn pieces to coat.
• 3 roast for 15 minutes and then add whole garlic cloves to the pan. turn squash pieces before returning to the oven.
• 4 roast another 10 minutes or until squash is tender and browning on the edges.
• 5 over medium high heat, add remaining olive oil to a medium saucepan.
• 6 when the oil is hot, add shallot and cook about 1 minute.
• 7 add broth and farro to pan and turn heat to high.
• 8 slice the roasted squash and lightly mash.
• 9 use a mortar and pestle with a pinch of salt, or just the back of a knife, to mash the roasted garlic.
• 10 when broth and farro reaches boiling, add squash and garlic (and sage if using). cover and simmer for 10-15 minutes or until liquid is absorbed.
• 11 take the pan off heat for 5 minutes.
• 12 add salt and mash the squash and garlic thoroughly into the farro. return to medium-low heat.
• 13 when the mixture is warmed through, add cream and stir until thickened.
• 14 remove from heat, add truffle oil if using, stir and serve!