I found this recipe at Food 52 the morning I was doing my grocery shopping for Christmas dinner and (after a few modifications) it looked perfect. Happily it was! Even the meat eaters approved.
Serves 4
INGREDIENTS
1/2 cup dried farro grain (you will only use 1 cup of the cooked grain
4 cups vegetable broth, preferably homemade
1 10-oz can cannellini beans, or freshly cooked
1/2 large red onion, diced
1 leek, thinly sliced
1 1/2 cup butternut squash, diced
1/4 cup sun-dried tomatoes packed in oil
1/2 teaspoon dried red pepper flakes (optional)
1/4 cup Gruyere cheese
1 tablespoon finely grated Pecorino plus more for garnish
2 - 4 tablespoons balsamic vinegar, to taste
salt and pepper to taste
PREPARATION
Cook the farro in about 4 cups of the vegetable broth until slightly chewy, about 45 min - 1 hour. Drain and set aside.
Preheat the oven to 400F. Toss the diced butternut squash in a little olive oil, cumin, salt and pepper and roast until tender. Roast on a baking sheet until tender, about 15 minutes.
Add the leeks and red onions in a large sauté pan. When the leeks and onions are soft, add the cooked farro, beans, squash, red pepper flakes (if using), sun-dried tomatoes, both cheeses and half of the balsamic vinegar. Taste. If you want more balsamic vinegar, add the rest. Salt and pepper to taste.
Eat and enjoy with some fresh bread and butter.
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