Stuffed with hearty farro, cranberries, chickpeas, and orange zest, this whole roasted butternut squash is a delicious vegetarian dish perfect for fall.
Inspired by Well Plated.
Cooking Farro: Because of the various types and its heartier nature, farro can be a little trickier to cook than rice. I like using The Pasta Method to cook farro, which basically treats it like dry pasta: Using a ratio of 2 cups water to 1 cup grain, bring the water to a boil and then stir in the farro. Cook for 20-30 minutes, stirring and checking occasionally, until the farro is al-dente. Then, is there is any liquid left in the pot, drain before use.
Serving Sizes: Each stuffed butternut squash should be enough to feed 2 people as a main dish, or 3 as a side dish, depending on the size of the squash.