Butternut Squash & Brussels Sprouts Farrotto With Pepitas
Crunch pepitas elevate Roselli’s Butternut Squash and Brussels Sprouts Farroto made from pearled wheat.
Farro, chicken stock, Brussels sprouts, butternut squash, yellow onion, garlic, lemon, pancetta, romano cheese
CONVENTIONAL OVEN: REMOVE LID. Add ¼ cup of water. Cover with foil. Place on baking sheet.
FRESH: Bake in preheated oven at 350 for 20 minutes then stir. Heat until internal product temperature reaches 160 degrees.
FROZEN: Bake in preheated oven at 350 for 30 minutes then stir. Heat for an additional 20 minutes.
COOKING TIMES MAY VARY.