It’s still cold outside, so this meal is still a perfect week night dinner. Originally from Heidi at 101cookbooks.com, this recipe added on a bit, based on the recipe found here. Also, I couldn’t find farro at my little local grocery store, or at Trader Joe’s, so I substituted bulgar instead which seemed to work out well.
- 2 T. olive oil
- 1 onion – sliced
- 1 clove garlic – minced
- 1 bunch swiss chard – washed and cut into 2″ pieces
- 1/2 C. almonds – chopped coarsely
- 2 C. butternut squash pieces
- zest of one lemon
- 2 C. bulgar
- 5 C. chicken or vegetable stock (I used 4 cups plus 1 cup water)
In a large pot, cook olive oil, onions and garlic until translucent. Add the butternut squash and cook for about 10 minutes. Add the stock and the bulgar. Cook, stirring often, for 30 minutes or until the squash is cooked through. Add the zest, swiss chard and almonds. Taste and season with salt and pepper as needed. Remove from heat and serve.
Notes: This was a warm, creamy dinner. It was also great as a lunch the next day on top of a green salad.
Servings: 4-6 main entree servings