If you’re in the mood for comfort food, try this sausage and squash with farro, a form of wheat that is nutty and slightly chewy when cooked. Sauté the squash, toast the farro, add fresh sage and stock and then bake until the farro is tender and the liquid is absorbed. Meanwhile, cook the sausage. When the farro is ready, add the cream and half the cheese. Serve topped with the sausage, cheese and sage.

Avoiding Additives and Preservatives

I use Imagine brand chicken stock, which is additive-free, and President’s Choice Free From sausages, which are preservative-free. Genuine Parmesan contains no additives or colour.

Farro is a type of wheat that is nutty and chewy when cooked

Sauté the squash

Toast the farro

Bake the squash and farro in stock

Cook the sausage on top of the stove until cooked through

Serve the farro topped with sausage, cheese and sage


3 tablespoons (45 ml) olive oil, divided

1 small butternut squash (about 2 lb/1 kg), peeled and cut into ¾-in/1.9 cm cubes (about 4 cups/ 1L)

2 cups (500 ml) farro

1 teaspoon (5 ml) chopped fresh sage, plus more for garnish

4 cups (1 L) unsalted chicken stock

1 teaspoon (5 ml) kosher salt

½ teaspoon (2.5 ml) reshly ground black pepper

½ pound (250 g) sweet Italian sausage, casings removed

⅓ cup (75 ml) heavy cream

½ cup (125 ml/about 2 oz/57 g) grated Parmesan, divided


Preheat oven to 300ºF (150ºC).

Heat 2 tablespoons (30 ml) oil in a Dutch oven or wide, heavy pot with lid over medium-high. Add squash and cook, stirring occasionally, until golden brown, about 5 minutes. Transfer to a bowl; set aside.

Add remaining 1 tablespoon oil and farro to pot and cook, stirring occasionally, until farro is toasted, about 5 minutes. Add sage and cook 30 seconds more.

Return squash to pot; add stock, salt, and pepper. Bring to a simmer, cover, and transfer to oven. Bake until farro is tender and liquid is mostly absorbed, about 40 minutes.

Meanwhile, cook sausage in a large nonstick skillet over medium-high, breaking it into small pieces with a wooden spoon, until browned and cooked through, about 8 minutes. Remove from heat; set aside.

Remove farro from oven and stir in cream and half the cheese. Serve topped with sausage and remaining cheese; garnish with sage.

From Real Simple