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 400°F.

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 350°F 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.

Photo credit: photo courtesy of Sherry Coleman Collins