22
3. Add the remaining oil and then the
cauliflower. Stir together well to coat
the cauliflower. Cover for about 5 to 1
0 minutes, so that the cauliflower
becomes tender.
4. Remove the cover and continue cooking.
Occasionally stir to scrape up any brown
bits on the bottom of the pan; this adds
to the crunch of the dish.
5. Taste and adjust seasoning according to
preference. Serve immediately, garnished
with cilantro leaves and roasted peanuts.
Nutritional information per ½-cup (125 ml) serving:
Calories 68 (60% from fat) • carb. 6g • pro. 2g • fat 5g
sat. fat 1g • chol. 0mg • sod. 221mg
calc. 22mg fiber 2g
Butternut Squash
and Farro Gratin
The creaminess of butternut squash and the
delicate chew of farro play on texture, while
a few extra standout ingredients make this a
rich and deeply satisfying, all-in-one dish.
Can be served as a side or main dish.
Serves 6 to 8
1
large butternut squash, peeled and
cut into 1-inch (2.5 cm) cubes
(about 1½ pounds [680 g])
¾
cup (175 ml) farro
1
teaspoon (5 ml) olive oil
8
ounces (227 g) fresh, sweet Italian
sausage, chicken or pork, casings
removed
1
large leek, thinly sliced,
white and light green parts only
2
teaspoons (10 ml) fresh thyme
leaves, roughly chopped
¾
teaspoon (3.75 ml) kosher salt
1
cup (250 ml) grated fontina cheese,
divided
¾
cup (175 ml) heavy cream
¾
cup (175 ml) chicken broth, low
sodium
Nonstick cooking spray
1. Add 4 cups (1 L) of water to the baking pan
and assemble the Cuisinart
®
Stack5 with
the steam rack in place. Add the butternut
squash, cover and select 400°F (200°C).
Cook until the squash is tender, about
20 minutes.
2. When it’s tender, remove the squash and
reserve. Add an additional cup of water to
the baking pan and select 400°F (200°C).
Once the water comes to a boil, add the
farro and cook until tender, about
20 minutes. Strain the farro and reserve
with the squash.
3. Discard water, and wash and dry the baking
pan well. Add the oil to the pan and set to
400°F (200°C). Once the oil is hot, add the
sausage. Break up the sausage well with
a wooden spoon and cook until evenly
browned. Add the leek and reduce heat to
350°F (180°C); continue to cook until soft
and lightly browned.
4. Add the sausage and leek to the squash
and farro with the thyme, salt, half of the
fontina cheese, heavy cream, and chicken
stock. Stir to combine.
5. Clean and dry the baking pan and then
spray well with nonstick cooking spray. Add
the squash mixture to the baking pan and
select 325°F (160°C). Cover and cook for
about 25 minutes.
6. Remove the cover and top the casserole
with the remaining fontina cheese. Cover
and cook an additional 5 minutes to melt
the cheese.
7. Enjoy immediately.
Nutritional information (based on 8 servings):
Calories 307 (46% from fat) • carb. 34g • pro. 11g
fat 17g • sat. fat 9g • chol. 58mg
sod. 420mg • calc. 150mg • fiber 4g
Skillet Brussels Sprouts
with Red Onion
This recipe will make you a
Brussels sprouts convert!
Makes about 3 cups (750 ml)
1
tablespoon (15 ml)olive oil, divided
1
pound (454 g) Brussels sprouts,
halved lengthwise
1
medium red onion, halved
lengthwise with each half sliced
½
teaspoon (2.5 ml) kosher salt
¼
teaspoon (1 ml) freshly ground
black pepper
1
tablespoon (15 ml) pure maple syrup
