One Pot Butternut Squash + Chicken Farro Pilaf

I am a sucker for a one-pot meal. A sure fire easy dinner and the easy clean up doesn't hurt either! With Fall upon us, there's no better time to have a quick, hearty, flavorful meal on hand for easy weeknight dinners and this is definitely one to add to your rotation! Spiced butternut squash and herby chicken tossed with delicious cheesy farro and jasmine rice. Deliciously filling and makes for great leftovers...or seconds :)

Ingredients:

• 3 tablespoons extra virgin olive oil

• 2 cups butternut squash, ½ inch cubed

• 2 1/2 teaspoon salt

• 1 teaspoon pepper

• 1/2 large yellow onion, diced

• 1 pound boneless chicken breasts, cut into 1" cubes

• 2 tablespoons butter

• 3 cloves garlic, minced

• 1 cup jasmine rice, rinsed

• 1 cup quick farro (or orzo)

• 2 tablespoons fresh parsley, chopped, plus more for serving

• 3 cups chicken broth (plus 1 reserved cup if needed)

• 1/4 teaspoon cayenne pepper (optional)

• 1/2 cup shredded parmesan

• 1/2 cup shredded mild cheddar cheese

Method:

1. Heat 2 tablespoon olive oil in a large dutch oven or pot over medium heat. When the oil is shimmering, add the butternut squash and season with 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Cook until the butternut squash is softened, 5-7 minutes. Remove the squash from the pot and set aside.

2. To the same pot, add the remaining 1 tablespoon of olive oil and the onion. Cook until fragrant, about 3-4 minutes. Add the chicken and season with 1 teaspoon of salt and 1/2 teaspoon of pepper. Cook until the chicken is seared, 2-3 minutes and remove the chicken and onion to a separate plate.

3. Add the butter, garlic, rice, farro and parsley to the pot, and cook until golden and toasted, 2-3 minutes. Add the broth and bring to a boil over high heat. Once boiling, reduce to a simmer and add the butternut squash, chicken and onion back to the pot. Add the cayenne (if using) and the remaining 1 teaspoon of salt. Give it a good stir and cook, covered for 15-20 minutes until the rice is fully cooked (Make sure to stir every few minutes to ensure the rice doesn't stick to the bottom of the pot. If the liquid absorbs before the rice is cooked, add reserved broth as needed).

4. Off heat, stir in 1/2 cup of parmesan and 1/2 cup of the cheddar and mix until fully incorporated. Season to taste and garnish with fresh parsley.

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One Pot Butternut Squash + Chicken Farro Pilaf

Yield: 4

Author: Elise Smith

I am a sucker for a one-pot meal. A sure fire easy dinner and the easy clean up doesn't hurt either! With Fall upon us, there's no better time to have a quick, hearty, flavorful meal on hand for easy weeknight dinners and this is definitely one to add to your rotation! Spiced butternut squash and herby chicken tossed with delicious cheesy farro and jasmine rice. Deliciously filling and makes for great leftovers...or seconds :)

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Ingredients

• 3 tablespoons extra virgin olive oil
• 2 cups butternut squash, ½ inch cubed
• 2 1/2 teaspoon salt
• 1 teaspoon pepper
• 1/2 large yellow onion, diced
• 1 pound boneless chicken breasts, cut into 1" cubes
• 2 tablespoons butter
• 3 cloves garlic, minced
• 1 cup jasmine rice, rinsed
• 1 cup quick farro (or orzo)
• 2 tablespoons fresh parsley, chopped, plus more for serving
• 3 cups chicken broth (plus 1 reserved cup if needed)
• 1/4 teaspoon cayenne pepper (optional)
• 1/2 cup shredded parmesan
• 1/2 cup shredded mild cheddar cheese

Instructions

1. 1. Heat 2 tablespoon olive oil in a large dutch oven or pot over medium heat. When the oil is shimmering, add the butternut squash and season with 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Cook until the butternut squash is softened, 5-7 minutes. Remove the squash from the pot and set aside.
2. 2. To the same pot, add the remaining 1 tablespoon of olive oil and the onion. Cook until fragrant, about 3-4 minutes. Add the chicken and season with 1 teaspoon of salt and 1/2 teaspoon of pepper. Cook until the chicken is seared, 2-3 minutes and remove the chicken and onion to a separate plate.
3. 3. Add the butter, garlic, rice, farro and parsley to the pot, and cook until golden and toasted, 2-3 minutes. Add the broth and bring to a boil over high heat. Once boiling, reduce to a simmer and add the butternut squash, chicken and onion back to the pot. Add the cayenne (if using) and the remaining 1 teaspoon of salt. Give it a good stir and cook, covered for 15-20 minutes until the rice is fully cooked (Make sure to stir every few minutes to ensure the rice doesn't stick to the bottom of the pot. If the liquid absorbs before the rice is cooked, add reserved broth as needed).
4. 4. Off heat, stir in 1/2 cup of parmesan and 1/2 cup of the cheddar and mix until fully incorporated. Season to taste and garnish with fresh parsley.