Butternut Squash Farro Bake - WW Jan/Feb 2015

Prep 25 min // Cook/Bake 50-90 min // Serves 12

Casserole can be made one day ahead through Step 4. Cool cover with foil and refrigerate. Before baking, add nuts, cheese and sage and cover with foil as in Step 5.

3 c uncooked farro
1 Tbsp olive oil
1 1/2 lb peeled butternut squash, cut into 1/2-inch dice
2 c thinly sliced shallots
2 c diced red bell pepper
2 Tbsp chopped garlic
5 Tbsp chopped fresh sage, divided
1/2 tsp cayenne pepper
10 oz baby spinach leaves
1/2 c reduced-sodium chicken broth, warmed
1 Tbsp grated lemon zest
1/4 c fresh lemon juice
1 tsp salt
1/2 tsp freshly ground black pepper
1 c shredded Gruyere
1 c toasted, chopped walnuts
1/2 c grated pecorino Romano

1. Preheat over to 375° F. Coat a 13x9-inch baking dish with cooking spray.

2. Cook farro in salted water according to package directions; drain any liquid not absorbed (you should have abour 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.

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

4. 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.

5. In a small bowl, combine walnuts, pecorino and remaining 2 Tbsp 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.

Per Serving (1 heaping packed cup): 327 cal, 12 g total fat, 3 g sat fat, 321 mg sod, 47 g total carb, 5 g sugar, 8 g fib, 12 g prot

PointsPlus value: 9