Farro, the original grain from which all others have descended, has been carbon dated to 17,000 BC in its undomesticated form.
Firm, chewy farro possesses a nutty, rustic quality that comes together with sweet butternut squash and intensely flavorful Italian sausage to create the perfect one-dish, autumn comfort food.
Recipe below...
Notes:
- Farro, long outshined by it's more refined descendants, has enjoyed a recent resurgence in popularity. Farro can be found in the pasta and rice section of many health food and specialty food stores. The farro used in this recipe, farro from Rustichella d'Abruzzo, was purchased online from Market Hall Foods.
- Butternut squash, a winter squash variety, is plentiful this time of year. However, if you're looking for a time-saving shortcut, try using frozen, cubed butternut squash.
- Fresh sausage from the display case is always the best choice as it imparts a more intense flavor than vacuum-packed or precooked sausage.
The Recipe:
2 cups farro
1 quart chicken stock (optional)
2 tablespoons extra-virgin olive oil
1 1/4 pounds mild Italian sausage, without casing
1 1/2 pounds butternut squash, cut into 1" cubes (fresh or frozen)
1 large yellow onion, roughly chopped
2 cloves garlic, minced
2 teaspoons fresh thyme, chopped (or 3/4 teaspoon dried)
1 1/2 teaspoons fresh rosemary, chopped (or 1/2 teaspoon dried)
1 1/2 fresh sage, chopped (or 1/2 teaspoon dried)
1 1/2 teaspoons kosher salt
1/4-1/2 teaspoon freshly ground black pepper, according to taste
1/2 cup dry white wine
Sprigs of parsley, rosemary, or thyme for garnish (optional)
Cook farro according to package instructions. For added depth of flavor, boil farro in chicken stock, or half chicken stock and half water.
Meanwhile, in a medium-large saucepan, heat 2 tablespoons olive oil over medium-high heat. Break or slice sausage into bite-sized pieces, and add to saucepan. Saute until sausage is nicely browned on the outside, and cooked through the center. Using a slotted spoon, remove sausage pieces to a paper towel to drain, reserving the rendered fat in the saucepan.
Add onion, garlic, thyme, rosemary, sage, salt and pepper to the pan. Saute until onions begin to appear translucent, about 3-5 minutes. Add butternut squash. Saute until cooked through, about 3-5 minutes. Add wine to pan. Cook for 1-2 minutes until wine reduces, meanwhile scraping any brown bits from the bottom of the pan.
Drain farro. Combine all ingredients in a large serving dish. Season with salt and pepper to taste. Garnish with sprigs of parsley, rosemary, or thyme (optional).
Serve immediately.
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