Italian Sausage and Butternut Squash Farro Bake
This hearty and comforting fall casserole is made with nutty farro, Italian sausage, creamy butternut squash and two types of mozzarella cheese.
- Prep time
- 20 min
- Cook time
- 45 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups cooked farro (prepared according to package instructions)
- 4 links Italian turkey sausage (spicy or sweet)
- 3 cloves garlic (minced)
- 2 cups butternut squash (cubed)
- 6 cups spinach
- 1/2 cup roasted red peppers (thinly sliced)
- 15 ounces fire roasted diced tomatoes
- 1 cup shredded mozzarella cheese (part-skim)
- salt and pepper to taste
- 4 ounces fresh mozzarella (thinly sliced)
- parmesan cheese (optional garnish)
Instructions
- 1
Pre-heat oven to 350 degrees and have a deep lasagna size baking dish ready.
- 2
Cook farro according to package instructions and place cooked farro in a large bowl; set aside.
- 3
Heat a deep skillet over medium-high heat. Remove sausage from casings and add to pan along with the garlic. Saute until golden brown and cooked through, about 7-9 minutes, stirring frequently. Using a slotted spoon, remove sausage from pan and place in the bowl with the reserved farro.
- 4
Add the butternut squash cubes to the hot pan and sauté in the remaining fat rendered from the sausage.
- 5
Sprinkle with salt and pepper to taste and sauté until squash becomes fork tender, about 4-5 minutes.
- 6
Stir in spinach during the last minute of cook time. Remove from heat and place cooked squash and wilted spinach to the bowl with the farro and sausage.
- 7
Return to the bowl with the farro mixture and stir in the fire roasted diced tomatoes, roasted red peppers and shredded mozzarella.
- 8
Check for seasoning and add salt and pepper to taste. Spread mixture into the baking pan and top with fresh mozzarella slices.
- 9
Bake until warm and cheese is golden brown and bubbly, about 45 minutes. Sprinkle with parmesan cheese to serve if you wish.