Farro Stuffing with Butternut Squash and Almonds

This vegan stuffing stars farro, butternut squash and toasted almonds for an unexpected twist on a fall classic.

Related To:

We all know that stuffing is a must-have at a holiday dinner, but it’s also a perfect side dish to complement a variety of other dishes for regular weeknight meals. This vegan stuffing stars farro, butternut squash and toasted almonds for an unexpected twist on a fall classic. Farro, a hearty grain native to Italy and the Middle East, is high in fiber and a good source of iron and protein. Similar to brown rice and wheat berries in texture, farro has an earthy flavor and a nourishing chew; it's a bold choice for a nontraditional stuffing.

You can find farro in perlato (pearled), semi-perlato (semi-pearled) and whole varieties. While whole and semi-pearled farro will contain more fiber and nutrient-rich bran, it can be challenging to find them at regular markets. I call for the the pearled variety here, which still packs a whopping 5 grams of fiber and 7 grams of protein per 1/4-cup serving, because it is more readily available. If you can get your hands on the less-processed versions, you’ll need to add more water and increase the cooking time to ensure a tender grain. Like most side dishes, this tastes even better the next day — perfect for lunchtime leftovers.

Farro Stuffing with Butternut Squash and Toasted Almonds

Yield: 8 servings
3 cups vegetable broth
1 cup water
2 cups pearled farro
2 tablespoons olive oil
3 cups diced peeled butternut squash
1 large onion, chopped
1 cup chopped carrots
1 cup chopped celery
1 tablespoon fresh thyme leaves
1 tablespoon minced fresh sage
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup almonds, toasted and coarsely chopped
1/2 cup fresh chopped parsley

Bring vegetable broth, water and farro to a boil in a medium saucepan. Cover, reduce heat to low, then simmer for 25 to 30 minutes, until farro is tender. Drain, reserving cooking liquid.

Meanwhile, heat the olive oil in a large skillet over medium heat. Add squash, onion, carrot and celery and cook for 10 minutes or until vegetables are tender. Add in the cooked farro, thyme, sage, 1/2 teaspoon each of salt and pepper, and 1/4 cup of the reserved broth. Season to taste, adding more salt if needed. Stir in the almonds and parsley, adding in more reserved cooking liquid, if needed.

Spoon onto a platter or dish and serve.

Per serving: Calories 315; Fat 10 g (Saturated 1 g); Carbohydrate 46 g; Fiber 7 g; Sugars 4 g; Protein 12 g

Alex Caspero MA, RD, RYT is a Registered Dietitian Nutritionist and Yoga Teacher. She is the founder of Delish Knowledge ( delishknowledge.com ), a resource for healthy, whole-food vegetarian recipes. In her private coaching practice, she helps individuals find their "Happy Weight." 

Next Up

How to Handle Gut Issues at the Holidays

GI experts offer their tips for managing digestive distress at the holidays.

Best Recipes to Make Yourself on Mother's Day

Because even if you're cooking, you shouldn't be washing dishes.

7 Healthier Desserts for Passover

These homemade Passover desserts are a sweet (and healthy) way to end the meal.

Is White Meat Really the Healthiest Part of the Turkey?

Dark meat and giblets have more nutritional value than most folks give them credit for.

How to Cook Thanksgiving Dinner for Less Than $100

We put together several detailed menus.

What to Know About Thanksgiving Dinner Food Safety

Thanksgiving is not the time to skimp on those food safety habits that can make or break the festivities.

20 Healthy Easter Side Dishes

Find healthy spring side dish recipes for serving at your Easter celebration.

Food Network Stars Share Their Best No-Bake Holiday Cookie Recipes

We've got picks from Ree Drummond, Molly Yeh and more!

What Nutritionists Really Do With Their Kids' Halloween Candy Haul

Most say the kids forget about the candy stash soon after Halloween's over!

5 Delicious Dinners for Lent That Aren't Fish

Because there's only so much shrimp scampi you can eat.