Farro pilaf with mushrooms and roasted butternut squash | Recipes | WW USA
Enjoy a tasty and delicious meal with your loved ones. Learn how to make Farro pilaf with mushrooms and roasted butternut squash & see the Points value of this great recipe.
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Cooking tools:
- Chef's knife
- Cutting board
- Baking sheet
- Parchment paper
- Nonstick saucepan
- Oven
- Stove
- Measuring spoon
- Wooden spoon
- Spatula
Ingredients
- 4 spray(s) Cooking spray, divided
- 3 1/2 cup(s) Raw butternut squash, cubed
- 2 tsp Olive oil, extra virgin
- 3/4 tsp Kosher salt, divided (or to taste)
- 4 small Shallot, minced (or 1 cup minced red onion)
- 8 oz Cremini mushroom, sliced
- 2 cup(s) Chicken broth
- 1 1/4 cup(s) Uncooked farro
- 2 tsp Rosemary, fresh, minced
- 1 tsp Balsamic vinegar, high quality
- 1/8 tsp Black pepper, freshly ground (optional)
- 2 Tbsp Chopped walnuts (unsalted, raw or dry roasted, no sugar added), toasted
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