These days, I’m all about easy for most meals. Sure, I like to get out my pasta machine now and then or make an elaborate dinner once-in-a-while but that seems to happen less and less. Maybe that’s because I’m the slowest cook on planet earth. Seriously, I’m always amazed at the difference between the supposed time a recipe will take and how long I manage to spend prepping and cooking. So, the good news is that when I say something is quick or easy, you can believe me! This is one of the quickest meals I make and it’s so easy with such little prep required! It’s a great main dish for a weeknight meal or it can work as a tasty side when hosting or for holidays!
Also, you can get all of these ingredients at Trader Joe’s including pre-cubed butternut squash (which appears on my list of 10 Healthy Things to Buy at Trader Joe’s). I am so picky and selective and there are so many groceries that I can only get at specific stores so when I can pick up all of the ingredients I need for a meal in one stop, it makes for an easy go-to meal. Recently, nearby, a brand new Whole Foods and a brand new Trader Joe’s opened right next door to each other. I love it because I can get as much as possible at Trader Joe’s at a much lower cost then fill in any gaps at Whole Foods. Although I still have to hit up another store for my favorite coffee creamer (Darigold Chocolate Hazelnut – try it if you haven’t!). Hmm, at least that means only parking the car twice, right?
Aside from only needing to make one grocery stop (and no worries if you don’t have a convenient Trader Joe’s – you can totally get all of these ingredients at your favorite local store!), this recipe is also very ‘meal prep’ friendly. You can chop the veggies and prep herbs a few days in advance and even cook the farro and slice the sausage the night before so day-of, you’ll be prep-free! I’ve actually made the entire recipe and just removed it from the oven 5 minutes early to cool in the fridge. To finish before serving, mix the farro into the baking dish, heat the oven back up to 400º and bake for 20 minutes. If you pre-cook the farro, just warm it in the microwave or add it to the baking dish in the last few minutes (just enough to warm it without toasting).
I don’t think of the completed recipe as super kid-friendly but it’s easy to pick out the stuff they like (butternut squash and sausage) and leave the stuff they despise (aka Brussels sprouts). The flavors complement each other but stay separate enough for picky eaters. At the moment, my daughter thinks herbs on anything is disgusting even though she helped plant said herbs and has been so excited to watch them grow! If this is your child or toddler and you want them to eat some of this dish, leave the sage leaves whole as I did here. Also, if you have figured out how to have a child who eats Brussels sprouts, stop everything and comment below or email me so you can be my parenting mentor. Then cut your sprouts into quarters instead of halves for the kiddos.
Give it a try and let me know what you think!
Fall Farro, Butternut Squash, Brussels Sprouts and Sausage Bake
- 1 cup dry farro
- 2.5 cups butternut squash, cubed
- 2.5 cups Brussels sprouts, halved
- 1 shallot, quartered
- 2 links chicken apple sausage
- 1/4 cup fresh sage
- olive oil
- Cook farro according to package directions.
- Heat oven to 400 degrees and prep vegetables.
- Toss Brussels sprouts with olive oil, salt and pepper in a large baking dish and bake for 10 minutes.
- Add butternut squash, shallot and sage to the same baking dish. Toss with more olive oil, salt and pepper and bake for 15 minutes.
- Add chicken apple sausage to the same baking dish and bake for 10-15 more minutes.
- Drain excess water from farro.
- Serve veggie and sausage mix atop a bed of farro and drizzle with olive oil if dry (or if you are reheating a pre-baked dish).
- To Make Vegetarian: Omit Chicken Apple Sausage or replace with Vegetarian Sausage
- To Make Gluten-Free: Replace Farro with Brown Rice