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.
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
Recipe and photo courtesy of Bluebird Grain Farms [1]
This hearty meal is delicious and savory—perfect for fall!
Links
[1] https://bluebirdgrainfarms.com