Recipe: Creamy Butternut Squash Farro with Crispy Sage

INGREDIENTS

• 12 ounces peeled and cubed butternut squash
• 1 sweet onion, cut into large pieces
• 6 cloves garlic, peeled
• 3 tablespoons olive oil
• Salt and pepper, to taste
• 1 teaspoon crushed red pepper flakes
• 1 cup hot water
• 10 ounces quick cooking farro
• Avocado oil
• 1 bunch fresh sage
• Grated parmesan cheese, to taste
• Drizzle of olive oil for serving

INSTRUCTIONS

1. Preheat oven to 425 degrees F and line a baking sheet with a large sheet of foil that overhangs generously.
2. Place squash, onion, and garlic on the foil and drizzle with 3 tablespoons oil, tossing to coat.
3. Season with salt and pepper, and close the foil over the vegetables.
4. Roast for about 20-30 minutes or until the squash is tender and the garlic is soft.
5. Meanwhile, cook farro according to package directions. Drain and set aside.
6. Carefully transfer the roasted vegetables to a blender and add red pepper flakes and hot water.
7. Blend until smooth, adding more water if needed, being cautious with any steam or pressure in your blender as you work.
8. Pour the puree over the cooked farro and mix well.
9. Taste and add salt, pepper, or crushed red pepper if needed.
10. In a skillet, add avocado oil to coat the bottom and heat over medium-high heat.
11. Add the sage leaves and cook for just 1-2 minutes, flipping halfway. Transfer to a paper towel-lined plate and season with salt.
12. Serve farro mixture topped with a drizzle of good olive oil, parmesan cheese, and crispy sage leaves.
     

SERVES: 4