Ingredients
Farro:
2 ½ cups Chicken Stock
1 cup Farro
Juice ½ Lemon
1 Tbsp. Olive Oil
Pinch Salt & Pepper
3 cups chopped Kale
Squash:
2 ½ cups small cubed Butternut Squash
1 Tbsp. Olive Oil
½ tsp. Salt
¼ tsp. Pepper
Leeks:
1 Leek (approximately 1 cup chopped)
1 Tbsp. Olive Oil
Pinch of Salt & Pepper
White Sauce:
2 Tbsp. Butter
2 Tbsp. Flour
1 ¾ cups Milk
¼ tsp. Nutmeg
1 tsp. Thyme Leaves
1 cup shredded Gruyere
❃❃Serves 6 – 12❃❃
Preparation
Preheat oven to 450, line a baking sheet with foil and spray with non-stick cooking spray.
Peel and cube squash, wash and slice white part of leeks, chop kale, mince thyme and shred cheese.
Squash
Add cubed squash onto the baking sheet and coat with 1 Tbsp. olive oil, ½ tsp. salt and ¼ tsp. pepper. Toss and make sure all squash is coated, lay in an even layer and roast for ½ hour. Remove from oven and add to farro mixture.
If baking right away reduce oven to 350 but if baking later turn oven off.
Farro
Add 2 ½ cups chicken stock with 1 cup farro to a pan, boil and then reduce to medium-low and cook, covered, for 20 minutes stirring occasionally.
Once all water is absorbed stir in lemon juice, 1 Tbsp. olive oil, pinch of salt, pinch of pepper and chopped kale.
Leeks
Add 1 Tbsp. olive oil, leeks and a pinch of salt a pepper to a sauté pan. Cook on medium-high until leeks are softened and begin to brown. Remove and add to Farro mixture.
White Sauce
Add 2 Tbsp. butter to a large non-stick sauté pan over medium high heat and melt. Once melted whisk in flour and allow to cook for a couple of minutes. Whisk in milk removing any lumps. Once smooth and it is starting to thicken, on medium heat, add cheese, nutmeg and thyme.
Assembly
Once cheese has melted remove from heat and stir in farro mixture. Transfer to a baking dish, sprayed with non-stick cooking spray, and bake at 350 for 20 minutes.
If baking later bake at 350 for 50-60 minutes or until entire casserole is hot.