This recipe is adapted from Edible Maine to include our own Rosemary Garlic sausage. While made similarly to a risotto, it uses instead Maine Grain's farro for a warm and comforting meal. I like to make a double batch (using a full pound) of our sausage and a full butternut squash as it reheats beautifully for leftovers.
Ingredients
- 1/2 lb Apple Creek Rosemary Garlic sausage
- 3 cups of local pumpkin or butternut squashed, diced in bite-size pieces
- 2 tbsp olive oil
- 5 tbsp buttert
- 2 leeks, cleaned and diced
- 1 cup Maine Grains farro
- 1/2 cup dry white wine (optional)
- 2 cups Apple Creek chicken bone broth
- 1/2 cup chopped local sage
- 2/3 cup Parmesan cheese
Directions
- Preheat the oven to 425 degrees. Prick the skin of the pumpkin or squash all over. Place on baking sheet with 1/4 cup or less of water, roast until soft. Once cooled, cut into bite size pieces.
- Heat 2 tsp oil and 2 tbsp butter in a saucepan over medium heat.
- Add the leeks and cook until soft and they have a bit of color, 5-10 minutes.
- Crumble the rosemary sausage over the leeks and cook 5 minutes more.
- Stir in the farro and cook for 2 minutes, stirring frequently.
- Pour in the wine and simmer until almost all the liquid is absorbed.
- Add the bone broth and stir until the mixture returns to a simmer.
- Cover, reduce heat and cook for 20 minutes or until the farrow is tender.
- While the farro is cooking, heat the remaining 3 tbsp butter in a small saucepan until bubbling. Add the sage and cook until just brown. Set aside.
- Once the farro is cooked, stir in the brown butter, then squash, and cook for 5 more minutes
- Remove from heat, stir in the Parmesan cheese and serve
