Ingredients
1 Cup Stock
¾ cup Farro
2 Tbsp. + 2 tsp. Olive Oil
Salt
Pepper
½ lb. ground Spicy Sausage
½ Acorn Squash cubed
1 cup Cranberries
¼ cup Water
2 tsp Sugar
4 cups Swiss Chard
3 Sage leaves
½ tsp Thyme
1/2 cup chopped Red onion
2 cloves Garlic
1/8 cup Pumpkin Seeds
2 oz. Goat Cheese
1 tsp. Red Wine Vinegar
2 tsp. Honey
❃❃ Serves 2❃❃
Preparation
Preheat oven to 425.
Cube squash, cut swiss chard, small chop red onion, small chop garlic, mince sage and chop thyme leaves.
Making Farro
In a saucepan, over medium high heat, add stock and faro. Bring to a boil, reduce heat, cover with a lid and simmer until faro is tender and stock is absorbed which should be around 20 minutes. Once cooked stir in 1 Tbsp. Olive oil and a pinch of salt and pepper. Set aside and keep warm.
Acorn Squash
Add cubed squash to a baking sheet and toss with 2 tsp. olive oil and a pinch of salt and pepper. Bake at 425 until soft and slightly caramelized or 15 – 20 minutes.
Cranberries
Add cranberries, water and sugar to a saucepan over medium heat and cook until cranberries just begin to pop and soften. Don’t cook until the cranberries turn into a sauce but just until softened so they maintain their shape.
Sausage
In a skillet over medium high heat add the sausage and break apart into large chunks with wooden spoon. Cook until cooked through. Set aside on a separate plate and keep warm.
Swiss Chard
In a skillet, or the same skillet the sausage was cooked in, over medium to medium high heat add 1 Tbsp. olive oil, red onion, garlic and a pinch of salt and pepper. Cook just until the onions begin to soften. Add chopped swiss chard, sage and thyme. Cook until just wilted and warm. Add vinegar and honey and keep warm until ready to assemble on low heat.
Pumpkin Seeds
Add pumpkin seeds to a dry skillet over medium heat or onto a baking sheet to toast in oven at 375. Watch carefully so they do not burn.
Assembly
Lay down a nice bed of faro on the bottom of the plate and top with ½ sausage, ½ swiss chard, ½ squash, ½ cranberries, ½ pumpkin seeds and ½ goat cheese.