This Baked Farro with Sausage and Squash is really the perfect Sunday night meal! Real Simple magazine has put together a dish that is healthy, filling, and satisfies both your sweet cravings with slow-cooked squash, and your salty ones with a little bit of crumbled Italian sausage and parmesan cheese. A cold night, and a bowl of these whole grains is the best way to get cozy this January!
How to make it an A+: I love, love, loved this! Just a few notes: Whole Foods was out of farro, so I used barley. The amended cook time is for the barley, but the farro may have been the same, so go by the texture I describe, not the exact length of time. After the 40 minutes, I was left with al dente barley. I shut my oven off, kept the dutch oven covered inside, finished getting my toddler into bed, and cooked the sausage. This gave it an extra half hour in the oven (with heat off) to turn into a soft porridge consistency. It was perfection! I suggest you look for the same texture.