Ingredients
- 1 large delicata squash or butternut squash cut in half lengthwise, seeded and cut into 1/2 inch slices
- 3 tablespoons olive oil extra virgin
- salt and freshly ground pepper
- 2 leeks cut in half lengthwise, rinsed well and thinly sliced
- 2 large cloves garlic minced
- 1 1/2 cups Bluebird Einkorn Berries
- 1/2 cup dry white wine
- 3-4 cups chicken or vegetable broth warmed
- 1/4 cup heavy cream
- 1/4-1/2 cup parmesan cheese grated
- parsley chopped
Methods
- Preheat the oven to 400°F.
- Toss the squash on a baking sheet with 1 tablespoon olive oil and salt and pepper to taste. Roast until tender and lightly browned, about 20-25 minutes.
- At the same time, heat the remaining olive oil in a large saucepan over medium-high heat.
- Add the leeks and garlic and cook until softened, about 3 minutes.
- Add the einkorn and cook until grains start to crackle, about 2-3 minutes.
- Add the wine and cook until reduced by half.
- Add 3 cups of the broth and simmer, stirring occasionally, until einkorn is tender about 25-30 minutes. Add more stock if needed.
- Stir in the cream, squash and Parmesan and season with salt and pepper. Cook 3-4 minutes longer to incorporate the squash, sprinkle with chopped parsley and serve.
