A quick, one-pan skillet supper with Italian sausage, farro, and vegetables. I like the savory flavor that mushrooms and winter squash lend to this dish, but you could use almost any vegetables here with great results!

Diana Moutsopoulos


Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat olive oil in a large skillet over medium-high heat. Add sausage, onion, and squash. Cook, stirring occasionally, until onion and squash are softened slightly and sausages have browned on once side, about 5 minutes. Turn sausages and add frozen mushrooms; cook, stirring occasionally, until mushrooms have thawed, about 3 minutes.

  • Stir in vegetable broth and farro; bring to a boil. Reduce heat and simmer until farro is tender and sausage is cooked through, 10 to 15 minutes, adding hot water to the pan as needed to prevent the mixture from becoming too dry.

  • Lower heat and stir in Pecorino Romano cheese. Season with salt and pepper and serve immediately.

Nutrition Facts

709 calories; 47.4 g total fat; 101 mg cholesterol; 1316 mg sodium. 41.6 g carbohydrates; 28.4 g protein; Full Nutrition