INGREDIENTS
2
Acorn squash, medium
1/2 cup
Cranberries, dried
1 tsp
Garlic
8 oz
Portobello mushrooms
1/2 tsp
Sage, dried
1
Sweet onion, small
1/2 tsp
Thyme, dried
2 cups
Vegetable broth
1 cup
Farro
1/4 tsp
Pepper
1 pinch
Red pepper
1/4 tsp
Salt
2 tsp
Olive oil
1/2 cup
Walnuts