Yield: 4 to 6 servings

1 cup farro

4 cups winter squash peeled, seeded and chopped

1 onion, chopped

2 ribs celery, chopped

3 cloves garlic, minced

1 Tbsp olive oil

6 oz oyster mushrooms, chopped

2 cups kale, chopped

1 can cannellini beans, drained and rinsed

1 cup vegetable broth

½ cup parsley

2 tsp fresh thyme

1 pinch salt and pepper

Topping:

½ cup buttery crackers, crushed

2 Tbsp melted vegan butter or olive oil

Preheat the oven to 400ºF.

Roast the squash until tender, about 25 minutes. Meanwhile, cook the farro in water according to the package directions. 

In a large saucepan over medium-low heat, sauté the onion, celery and garlic in olive oil until the onions are translucent and tender, about 5 minutes. Add the mushrooms and raise the heat to medium, cooking until they have released their liquid, about 6 to 8 minutes. Add the kale and cook until wilted, about 3 minutes more. 

In a large bowl, combine all ingredients, including the roasted squash and cooked farro, and season to taste with parsley, thyme, salt and pepper. Pour the mixture into a prepared casserole dish, cover tightly with foil and bake at 350ºF for 15 minutes. Remove the cover and sprinkle with the topping ingredients, then bake until browned, about 5 minutes.

Recipe and photo courtesy of Sherry Coleman Collins, MS, RDN, LD.

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