One-Pot Farro, Butternut Squash, & Dried Cherries Recipe
This one-pot farro, butternut squash and dried cherry recipe is the fall side dish to beat all others!
Servings: 6 Servings
Calories: 156.2kcal
Ingredients
- 1 teaspoon olive oil
- ½ medium yellow onion chopped
- ¾ cup farro
- 2 cloves garlic minced
- 1 tablespoon + 2 teaspoon white wine vinegar
- ¾ teaspoon dried sage
- ¼ small butternut squash peeled, seeded & grated (about 1 cup)
- ⅓ cup dried cherries
- 2 cups vegetable broth
- ¼ teaspoon ground pepper
- 2 tablespoons minced flat-leaf parsley
Instructions
- Heat the olive oil in a large saucepan set over medium heat.
- Add the onion and cook until tender, 4 to 5 minutes.
- To the onions, add the farro, garlic, vinegar and sage. Stir, cooking, until the farro is coated, about 1 minute.
- Stir in the grated butternut squash, dried cherries and vegetable broth.
- Bring the mixture to a boil, then cover and reduce heat to medium-low.
- Cook until almost all of the liquid is absorbed, about 45 minutes.
- Stir in the pepper and parsley. Serve.
Notes
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition
Serving: 0.5Cup | Calories: 156.2kcal | Carbohydrates: 30.1g | Protein: 4.2g | Fat: 1.6g | Saturated Fat: 0.1g | Sodium: 317.6mg | Potassium: 146.4mg | Fiber: 5.1g | Sugar: 5.1g
