Farro-Stuffed Butternut Squash with Brown Butter Sage Sauce

Directions:

Preheat oven to 400 degrees F

Rub the cut-side of butternut squash with olive oil and lightly season with salt and pepper. Place squash halves, cut-side down, in an ovenproof casserole dish. Roast in the oven for 40 to 50 minutes or until the squash is easily pierced with a fork.

Meanwhile in a large-sized pot, bring vegetable stock (or water), salt, and farro to a boil. Reduce heat to low and simmer for up to 40 minutes. With a colander, drain any excess liquid and return the farro to the pot; add dried cranberries and stir to mix.

In a small saucepan, melt butter over medium heat until it starts to brown. Remove from heat and add sage leaves; the leaves will crisp as they cook.

When the squash is ready, remove from oven and fill the cavity with the farro mixture. Drizzle lightly with the warm brown butter sage sauce and serve.