Roasted Butternut Squash and Farro Stuffing

Impress your friends and family with this fancy farro side dish.


  • 2 cups Farro - uncooked
  • 4 cups vegetable broth
  • 1/4 teaspoon salt
  • 2 (20 oz.) packages of Olivia's Organics Butternut Squash - cut into a 1-inch dice
  • 2 tablespoons olive oil
  • Salt and pepper
  • 1/2 cup thin sliced red onion - chopped
  • 1 cup walnuts - chopped
  • 2 cups Olivia's Organics Baby Kale - chopped
  • 1 teaspoon fresh thyme - chopped
  • 1 tablespoon fresh sage - chopped
  • 1/2 cup dried cranberries 


  • Preheat oven to 400 degrees F.
  • In a large pot, add the Farro, vegetable broth and salt. Bring to a boil, reduce to a simmer and cook for 20-25 minutes until most of the liquid is gone.
  • Place butternut squash on a sheet pan. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast in oven for approximately 25-30 minutes, until you see some browning and squash is tender.
  • In a large bowl, add cooked Farro, butternut squash, red onion, walnuts, kale, thyme, sage and cranberries. Stir to combine and season with salt and pepper as needed.
  • If desired, drizzle a little extra virgin olive oil on top to serve.

Categories: Butternut Squash, Side