Farro Stuffed Butternut Squash

Tender and Golden, Slow-Baked

There is something quietly ceremonial about a stuffed squash. The way you hollow it out, fill it with something earthy and nourishing, and return it to the heat — it feels less like cooking and more like tending to something. Autumn asks for this kind of patience. Farro, with its nutty chew and ancient character, feels at home here, cradled inside the soft, sweet walls of butternut squash. This is the sort of dish that belongs on a table where the candles have been lit early and no one is in a hurry.

Ingredients

• 1 pkg Alessi Butternut Squash and Kale Farro
• 2 tablespoons Alessi Extra Virgin Olive Oil
• 2 medium butternut squash
• 1/3 cups Alessi Pine Nuts
• 2 tablespoons Parsley

Instructions

1. Prepare farro according to package instructions.
2. Meanwhile, remove tops from butternut squash and cut in half lengthwise.
3. Scoop out seeds and discard.
4. Cook squash in boiling water until tender (15 - 20 minutes).
5. Carefully remove from water and drain.
6. Scoop prepared farro into each squash half and drizzle with olive oil. Sprinkle with pine nuts and chopped parsley.
7. Variation: Add cooked, crumbled sausage meat to farro mixture.