Leek & Squash Einkornotto

This hearty meal is delicious and savory—perfect for fall!

1 large delicata squash or butternut squash cut in half lengthwise, seeded and cut into ½ 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 ½ cups einkorn berries

½ cup dry white wine

3-4 cups chicken or vegetable broth warmed

¼ cup heavy cream

¼-½ cup parmigiano reggiano grated

parsley chopped

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 Parmigiano Reggiano and season with salt and pepper. Cook 3-4 minutes longer to incorporate the squash, sprinkle with chopped parsley and serve.

Recipe and photo courtesy of Bluebird Grain Farms

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