Cheesy Mushroom Farro and Oven Roasted Acorn Squash

Evening folks! As promised, here is the recipe for my dinner tonight. The Farro is nutty and creamy and the earthy mushrooms have a great meatiness for a healthy meatless dinner. The oven roasted acorn squash is sweet and tender and is perfect for the start of fall! Have a great rest of the night!

Cheesy Mushroom Farro
Ingredients

10 ounces mixed mushrooms (or whatever you have on hand)
1/2 onion, chopped (or 2 shallots or 2 leeks)
2 cloves garlic, smashed and chopped
1 cup farro, rinsed
1 cup of any dry white wine
3 cups broth (veggie broth to make vegetarian)
1/3 cup freshly grated Parmigiano-Reggiano
1/3 cup freshly grated Pecorino Romano
4 tablespoons unsalted butter
salt and pepper to taste

Directions
Heat a medium sized pan (I used my medium sized dutch oven) over medium-high heat. Add 2 tablespoons of the oil and heat for 30 seconds.

Add the mushrooms to the pan and cook down about 10 minutes. Remove the mushrooms.

Add the remaining 2 tablespoons of oil and the onions. Reduce the heat to medium and cook the onions until soft about 3 minutes. Add the garlic and cook 1 more minute. Season with a bit of salt.

Add the farro to the pan and stir to coat the grains in the oil and toast slightly, 2 to 3 minutes. Deglaze with the white wine and stir. Cook the farro, stirring occasionally, until the wine cooks down almost completely, about 8 minutes.

Add the broth about 1 cup at a time, cooking until the liquid almost completely evaporates before adding the next increment; this will take about 45 minutes to complete. Remember to stir often to create a creamy texture.

When the farro is tender and absorbs almost all of the liquid, stir in the mushrooms, Parmigiano-Reggiano, Pecorino Romano and butter. Continue to stir until the butter is melted in and the mixture is creamy.
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Oven Roasted Acorn Squash

Ingredients
1 acorn squash, washed
2 tbsp olive oil
salt and pepper to taste

Directions
Preheat your oven to 400 degrees.
Halve the squash, scrape out the insides, and slice into 1/2″ half moons.
In a large bowl, toss together the squash, oil, salt, and pepper. Lay the squash out on a baking sheet. Bake for 30 minutes until super tender.
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