Chocolate dough with peanut butter chips and chewy oats.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 tablespoon olive oil
- 2 mild Italian sausages
- ½ red onion, sliced
- ½ delicata squash – halved lenghwise, seeded, and cut into thin slices
- 1 cup frozen mixed mushrooms
- 1 cup vegetable broth
- ½ cup quick-cooking farro
- 2 tablespoons hot water, or as needed (Optional)
- ¼ cup grated Pecorino Romano cheese
- salt and ground black pepper to taste
Instructions
- 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.
- 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.
- Lower heat and stir in Pecorino Romano cheese. Season with salt and pepper and serve immediately.
Nutrition Facts
| Calories | 709 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 101 mg |
| Dietary Fiber | 4 g |
| Protein | 28 g |
| Saturated Fat | 16 g |
| Sodium | 1316 mg |
| Sugars | 4 g |
| Fat | 47 g |
| Unsaturated Fat | 0 g |
Reviews
This was delicious and so simple. I couldn’t find farro, so used bulgar wheat. For the veggies I ended up using a mix of mushrooms and green beans. I also tripled the recipe to cook enough for the family. My mum happened to come over for dinner and she really enjoyed it too.