A friend bought a ton of farro and then realized she had no idea what to do with it. I told her I was happy to experiment with the brown rice-like grain, and the next thing I knew she was giving all of it to me. I’d had it in salads/grain bowls before, but wanted to try something warmer now that we’re getting into cozy fall weather. My household was very happy that this cheesy farro bake with Italian sausage and butternut squash was a pretty hefty portion!

Guessipe

• 2 TBSP olive oil
• 1 onion, chopped
• 2 cups farro
• 3 cups chicken broth
• 1 cup milk
• 1 tsp 24 Herbs and Spices
• salt and pepper to taste
• 2 1/4 cups shredded mozzarella
• 1 medium butternut squash (about 4 cups), diced
• 4 Italian sausages, casings removed

In a Dutch oven, cook the onion in the olive oil over medium heat until tender and beginning to brown.

Stir in the farro, chicken broth, milk, 24 Herbs and Spices, salt, and pepper. Bring to a simmer.

Stir in 1 1/2 cups of the mozzarella. Layer the squash on top of the farro mixture and sprinkle with a bit of salt. Cover and bake at 375 degrees F for 30 minutes.

While the squash and farro is baking, break the Italian sausages into pieces and saute over medium heat until browned.

Spread the sausage and remaining 3/4 cup mozzarella over the squash and farro. Bake uncovered for 20 minutes.