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Butternut Squash and Farro SkilletButternut Squash and Farro Skillet
Butternut Squash and Farro Skillet
Butternut Squash and Farro Skillet
Cook’s tip: This recipe is delicious with leftover turkey. If desired, add 2 cups shredded or chopped cooked turkey to skillet at the beginning of step three.
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Recipe - The Fresh Grocer - Corporate
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Butternut Squash and Farro Skillet
Prep Time15 Minutes
Servings6
Cook Time22 Minutes
Calories420
Ingredients
2 Tbs olive oil, divided
1 butternut squash, peeled, seeds and membranes removed, and diced (3 cups)
1 small onion, finely chopped (1/2 cup)
2 cups pasteurized apple cider
2 cups unsalted chicken or vegetable broth
1 1/2 cups uncooked farro
3/4 cup dried cranberries or cherries
1 cinnamon stick
1 Tbs finely grated orange zest
8 cups loosely packed baby spinach leaves
1/2 cup chopped fresh parsley
Directions

1. In a large nonstick skillet heat 1 tablespoon of the oil over medium-high heat. Add squash; sauté 6 to 8 minutes or until softened and golden brown. Transfer squash to a bowl. Add remaining 1 tablespoon oil and onion to skillet; sauté 4 to 6 minutes or until softened; transfer to bowl with squash.

 

2. Meanwhile, in a 2-quart saucepan combine cider, broth, farro and cranberries; bring to boiling. Reduce heat to low; add cinnamon stick. Cover and simmer 20 minutes or until farro is al dente. Drain farro mixture; remove cinnamon stick.

 

3. Return squash to skillet. Stir in farro mixture and orange zest; mix well. Cook 2 to 3 minutes or just until squash is heated through. If mixture is too dry, stir in some of the reserved cooking liquid or additional broth to reach desired consistency.

 

4. Place spinach on 6 serving plates. Top evenly with squash mixture, sprinkle with parsley, and serve.

 

Nutritional Information
  • 7 g Fat
  • 1 g Saturated Fat
  • 0 mg Cholesterol
  • 75 mg Sodium
  • 83 g Carbohydrate
  • 11 g Fiber
  • 9 g Protein
15 minutes
Prep Time
22 minutes
Cook Time
6
Servings
420
Calories

Shop Ingredients

Makes 6 servings
2 Tbs olive oil, divided
Colavita Premium Selection Extra Virgin Olive Oil, 68 fl oz
Colavita Premium Selection Extra Virgin Olive Oil, 68 fl oz, 68 Fluid ounce
$37.49$0.55/fl oz
1 butternut squash, peeled, seeds and membranes removed, and diced (3 cups)
Butternut Squash, 1 ct, 3 pound
Butternut Squash, 1 ct, 3 pound, 3 Pound
On Sale!
$2.97 avg/ea was $3.87 avg/ea$0.99/lb
1 small onion, finely chopped (1/2 cup)
Spanish Onion, 1 ct, 20 oz
Spanish Onion, 1 ct, 20 oz, 20 Ounce
$1.86 avg/ea$1.49/lb
2 cups pasteurized apple cider
Zeigler's Old Fashioned Apple Cider, 64 fl oz
Zeigler's Old Fashioned Apple Cider, 64 fl oz, 64 Fluid ounce
$3.99$0.06/fl oz
2 cups unsalted chicken or vegetable broth
Progresso Vegetarian Vegetable Broth, 32 oz
Progresso Vegetarian Vegetable Broth, 32 oz, 32 Ounce
On Sale! Limit 4
$1.50 was $2.39$0.05/oz
1 1/2 cups uncooked farro
Healthy Choice Power Bowls Chicken Feta & Farro, 9.5 oz
Healthy Choice Power Bowls Chicken Feta & Farro, 9.5 oz, 9.5 Ounce
$5.29$0.56/oz
3/4 cup dried cranberries or cherries
Mariani Sweetened Dried Cranberries, 5 oz
Mariani Sweetened Dried Cranberries, 5 oz, 5 Ounce
On Sale! Limit 4
$2.69 was $3.69$0.54/oz
1 cinnamon stick
Badia Cinnamon Sticks, 1.25 oz
Badia Cinnamon Sticks, 1.25 oz, 1.25 Ounce
$1.99$1.59/oz
1 Tbs finely grated orange zest
Navel Orange, 1 each
Navel Orange, 1 each, 1 Each
$1.25
8 cups loosely packed baby spinach leaves
Wholesome Pantry Organic Blend Baby Spinach & Spring Mix, 5 oz
Wholesome Pantry Organic Blend Baby Spinach & Spring Mix, 5 oz, 5 Ounce
On Sale!
$2.99 was $3.49$0.60/oz
1/2 cup chopped fresh parsley
Curly Parsley, 1 bunch, 1 each
Curly Parsley, 1 bunch, 1 each, 1 Each
$1.49

Nutritional Information

  • 7 g Fat
  • 1 g Saturated Fat
  • 0 mg Cholesterol
  • 75 mg Sodium
  • 83 g Carbohydrate
  • 11 g Fiber
  • 9 g Protein

Directions

1. In a large nonstick skillet heat 1 tablespoon of the oil over medium-high heat. Add squash; sauté 6 to 8 minutes or until softened and golden brown. Transfer squash to a bowl. Add remaining 1 tablespoon oil and onion to skillet; sauté 4 to 6 minutes or until softened; transfer to bowl with squash.

 

2. Meanwhile, in a 2-quart saucepan combine cider, broth, farro and cranberries; bring to boiling. Reduce heat to low; add cinnamon stick. Cover and simmer 20 minutes or until farro is al dente. Drain farro mixture; remove cinnamon stick.

 

3. Return squash to skillet. Stir in farro mixture and orange zest; mix well. Cook 2 to 3 minutes or just until squash is heated through. If mixture is too dry, stir in some of the reserved cooking liquid or additional broth to reach desired consistency.

 

4. Place spinach on 6 serving plates. Top evenly with squash mixture, sprinkle with parsley, and serve.