2 packages of mushrooms (I like to use 1 each of the chestnut and oyster)
1 full package of Red Wagon fresh sage (about 25 leaves)
1 small onion
3 cloves of garlic
3 tbsp of butter
1 cup of farro
2 baby honeynut squash
Roast the squash: drizzle with olive oil and season with salt and pepper. Roast for 20 minutes at 425 until tender but not too soft.
Prepare the farro: boil 3 cups of water. Add farro and reduce to a simmer. Cook for about 20 minutes until the farro is all of the water has been absorbed. You can add 2 bay leaves to the water while it cooks for added flavor.
While the squash and the farro are cooking, roughly chop your mushrooms. Be sure to remove and discard any of the tough end pieces.
Sautée the onions and garlic in the butter over medium high heat. Let cook for a couple minutes then add the sage and the mushrooms. Season with salt and pepper. Let cook for 5-10 minutes until the mushrooms are tender.
Add the mixture to your cooked farro and stir to combine. Add the squash and the cranberries. Top with a few fresh sage leaves and chopped pecans. Enjoy!