Farro Casserole with Cranberries Squash Kale and a Sage Béchamel
Ingredients
- 1 cup Emmer farro, soaked overnight and drained
- 5 cups water or broth
- 2 Delicata squash
- 1 1/2 tablespoons olive oil
- 2 cups cranberries
- 2 tablespoons brown sugar
- 1 tablespoon olive oil
- 10 ounces Tuscan kale, roughly torn from stems
- 1 tablespoon olive oil
- 2 ounces walnuts
- 1 shallot, finely chopped
- 6-8 sage leaves, roughly chopped
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- Dash freshly ground nutmeg
- salt and pepper to taste
- 3 ounces Gruyere cheese, grated
Instructions
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