This barley and vegetable casserole was one of my favorite cold weather lunches ever, so I decided to whip up a variation using some more favorite fall ingredients like butternut squash and beets. This one pot (or pan?) meal takes hardly any time to prepare and makes enough to last one person lunch for the week, or in my case, one person and one toddler. The Trader Joe’s steamed lentils are already seasoned, but if you’re cooking your own dry lentils, make sure to cook them in broth or with some salt and herbs to add flavor.
1.5 cups uncooked farro
5-7 small beets, diced (like these
1 butternut squash,diced into bite-sized pieces (or one package peeled and cut butternut squash)
2 cups vegetable broth
1 tsp dried sage
salt to taste
Preheat oven to 350. Add all ingredients to an ungreased 9×13 pan mixing to ensure all ingredients are mixed well with the broth.
Cover with tin foil and bake 30 minutes. Uncover, mix, and bake an additional 30-40 minutes until farro is cooked and butternut squash is softened.
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