Ingredients

• 1 tablespoon olive oil
• 2 milds Italian sausages
• 0.5 reds onion , sliced
• 0.5 delicatas squash - halved lenghwise , seeded, and cut into thin slices
• 1 cup frozen mixed mushrooms
• 1 cup vegetable broth
• 0.5 cups quick-cooking farro
• 2 tablespoons hot water , Optional
• 0.25 cups grated Pecorino Romano cheese
• salt and ground black pepper to taste

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Add sausage, onion, and squash. Cook, stirring occasionally, until onion and squash are softened slightly and sausages have browned on once side, about 5 minutes. Turn sausages and add frozen mushrooms; cook, stirring occasionally, until mushrooms have thawed, about 3 minutes.
2. 2 Stir in vegetable broth and farro; bring to a boil. Reduce heat and simmer until farro is tender and sausage is cooked through, 10 to 15 minutes, adding hot water to the pan as needed to prevent the mixture from becoming too dry.
3. 3 Lower heat and stir in Pecorino Romano cheese. Season with salt and pepper to taste and serve immediately.

Nutrition per serving