Butternut Squash Farro Bake

3 Points, Weight Watchers

Prep Time: 0:25 Cook Time: 1:30 Total Time: 1:55 Difficulty: Moderate Servings: 12 Source:

Ingredients

2 spray(s) cooking spray

3 cup(s) uncooked farro

1 pinch(es) , or to taste (for cooking farro) table salt

1 Tbsp olive oil

1 1/2 pound(s) , peeled, and cut into 1/2-inch dice uncooked butternut squash

2 cup(s) , thinly sliced uncooked shallot(s)

2 cup(s) , diced sweet red pepper(s)

2 Tbsp , or to taste minced garlic

5 Tbsp , chopped, divided fresh sage

1/2 tsp cayenne pepper

10 oz , baby leaves fresh spinach

1/2 cup(s) , warmed reduced-sodium chicken broth

1 Tbsp , grated lemon zest

1/4 cup(s) fresh lemon juice

1 tsp kosher salt

1/2 tsp , freshly ground black pepper

3 oz , shredded (about 1 cup) gruyère cheese

1 cup(s) , toasted chopped walnuts

1/2 cup(s) grated pecorino romano cheese

Directions

Preheat oven to 375°F. Coat a 13- X 9-inch baking dish with cooking spray.

Cook farro in salted water according to package directions; drain any liquid not absorbed (you should have about 6 to 6 1/2 cups; pearled/semi-pearled farro cooks in 20 to 30 minutes while whole farro cooks in 60 minutes - check your package carefully). Place farro in a large bowl; fluff with a fork.

In a large deep skillet, heat oil over medium heat. Add squash, shallots, red pepper and garlic; cook, stirring frequently, until shallots and pepper are softened, about 5 minutes. Add 3 tablespoons sage and cayenne; cook, stirring frequently, about 3 minutes.

Add spinach; cook, stirring frequently, until spinach is wilted, about 2 minutes. Add squash mixture to farro; toss to combine. Stir in broth, lemon zest, lemon juice, salt and pepper; stir in Gruyere and spoon mixture into prepared pan.

In a small bowl, combine walnuts, Pecorino and remaining 2 tablespoons sage; sprinkle evenly over farro mixture. Cover with foil and bake for 15 minutes; uncover and cook until casserole is heated through and top is lightly browned, about 5 minutes more. Yields about 1 heaping packed cup per serving.

Notes

The farro can be made a day ahead. Just cool, cover and refrigerate. Bring it to room temperature and fluff with a fork when ready to use.

Nutrition

4 smart points
+ 1 veg

3 Points