Slow Cooker Fiesta Farro, Bean & Butternut Squash Casserole

Name: Slow Cooker Fiesta Farro, Bean & Butternut Squash Casserole
Yield: 6 servings
Cuisine: American
Ingredients: 1/2 cup Chopped onion; 1 cup Butternut squash-raw, chopped into small cubes; 2 1/2 cup Water or veggie broth; 1 1/2 cup uncooked farro; 1 can Black beans-drained and rinsed; 1 can Red or pinto beans-drained and rinsed; 1 can 15 oz tomato sauce; 1 can petite diced tomatoes; 1 1/2 cup Frozen corn; 4 clove Chopped garlic; 1 tbsp Chili powder; 2 tsp Cumin; 1/4 Chopped fresh cilantro; 2 cup Shredded Sharp Cheddar, Mexican or Nacho Blend cheese; 1 Salt, pepper, hot sauce or spicy seasoning to taste; 1 (I added a dash of Tastefully Simple Simply Salsa Mix)

Brigitta Scheib @cook_3295875

Slow Cooker Fiesta Farro, Bean & Butternut Squash Casserole

Brigitta Scheib @cook_3295875

Saved

Ingredients

6 servings

1/2 cupChopped onion
1 cupButternut squash-raw, chopped into small cubes
2 1/2 cupWater or veggie broth
1 1/2 cupuncooked farro
1 canBlack beans-drained and rinsed
1 canRed or pinto beans-drained and rinsed
1 can15 oz tomato sauce
1 canpetite diced tomatoes
1 1/2 cupFrozen corn
4 cloveChopped garlic
1 tbspChili powder
2 tspCumin
1/4Chopped fresh cilantro
2 cupShredded Sharp Cheddar, Mexican or Nacho Blend cheese
1Salt, pepper, hot sauce or spicy seasoning to taste
1(I added a dash of Tastefully Simple Simply Salsa Mix)

Saved

Steps

1

Add all ingredients but cheese and cilantro to crockpot. Mix together. Cook on high 2 1/2-3 hours, stirring occasionally, until liquid is mostly absorbed, farro is soft and butternut squash is fork tender. Stir cilantro in just before serving. Top each bowl or serving dish with desired amount of cheese. Makes 6-8 smaller portions or 4 very large portions.