Farro pilaf with mushrooms and roasted butternut squash

1 Point, Weight Watchers

Prep Time: 0:15 Cook Time: 0:30 Total Time: 0:45 Difficulty: Moderate Servings: 8 Source:

Ingredients

4 sprays cooking spray

3 1/2 cups butternut squash, cubed

2 tsp extra virgin olive oil

3/4 tsp kosher salt, divided (or to taste) kosher salt

4 small shallots, minced (or 1 cup minced red onion)

8 oz cremini mushrooms, sliced

2 cup(s) canned chicken broth

1 1/4 cups farro

2 tsp rosemary, minced

1 tsp balsamic vinegar

,high quality

1/8 tsp black pepper

2 Tbsp chopped walnuts, toasted

Directions

Preheat oven to 450°F. Line a cookie sheet with parchment paper or coat with cooking spray.

Place squash on prepared pan; toss with oil and 3/4 teaspoon salt. Spread squash into a single layer and roast, stirring halfway through, until well-browned, about 20 to 25 minutes.

While squash is cooking, coat a nonstick saucepan with cooking spray; heat over medium-high heat. Cook shallots and mushrooms, stirring frequently, until softened and beginning to brown, about 7 to 9 minutes.

Pour broth and farro into pan and bring to a boil over high heat; reduce heat to low, cover and simmer until farro is tender and broth is absorbed about 20 to 30 minutes (pearled/semi-pearled farro cooks in 20 to 30 minutes while whole farro cooks in 60 minutes – check your package carefully).

Add warm squash to farro mixture; stir in rosemary and vinegar. Season to taste with salt and pepper, if desired; garnish with walnuts. Yields about 3/4 cup per serving.

Nutrition

1 smart points