Creamy Farro with Squash
Total Time: 1 Hour and 10 Minutes | Prep Time: 10 Minutes | Cook Time: 1 Hour | Servings: 5 | Approximate Calories Per Serving: 281
1 cup of uncooked farro
4 cups of vegetable broth
1 cup of unsweetened vanilla almond milk
1 tsp of black pepper
5 cups of delicata squash pieces, skinned
1. Preheat oven to 400 F.
2. Add delicata squash pieces to a baking dish and drizzle with oil. Bake for 1 hour, turning after 30 minutes. Remove from oven and let cool.
3. Rinse farro and add to a medium pot. Add in 4 cups of vegetable broth and bring to a boil. Reduce to medium heat and cook for approximately 20 minutes, or until all liquid has evaporated. Set aside.
4. In a small saucepan, add 1 cup of almond milk and 1 tsp of black pepper. Reduce on medium heat for 15 minutes. Set aside.
5. Once squash has cooled, combine all squash, almond milk and farro into one pot. Mix well.
6. Portion into tupperware.
8 oz of uncooked farro
32 oz of vegetable broth
8 oz of unsweetened vanilla almond milk
40 oz of delicata squash pieces, skinned