Yields 4 servings
1 large delicata squash, cut in half lengthwise, seeded and cut into ½-inch thick slices or 1 medium butternut squash, peeled, seeded and cut into ½-inch thick slices
3 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
2 leeks, cut in half lengthwise, rinsed well and thinly sliced
2 large garlic cloves, minced
1 1/2 cups Bluebird whole grain einkorn
½ cup dry white wine
3-4 cups chicken or vegetable stock, warmed
¼ cup heavy cream
¼ – 1/2 cup grated Parmesan
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.