MEATLESS MONDAY! Farro is one of the oldest grains. It was even found in the tombs of Egyptian kings! For years it’s been cultivated in Italy and has a lot of history (History of Farro). History or no, I really enjoy eating Farro. It has a nutty tenderness that is hearty and perfect for the Fall and Winter months. For this recipe Farro was joined with roasted butternut squash (another true favorite) and red onion, perfectly seasoned, and topped with crunchy toasted pine nuts. It can be enjoyed as a side dish or all on its own. It’s high in protein and fiber so it fills you up. If you’ve never tried Farro before, this is a great way to give it a go…
Roasted Butternut Squash & Red Onion Farro
2 lbs butternut squash
2 red onions, cut into wedges
3 garlic cloves, minced
1 tablespoon snipped fresh rosemary
1 tablespoon fresh thyme
1 tablespoon fresh chopped parsley
extra virgin olive oil
salt & pepper
3/4 cup Italian Pearled Farro
1/4 cup pine nuts
Heat oven to 400 °F. Using a peeler, peel the skin off of the butternut squash (remember to also peel the green strips). Then cut into 1″ cubes. In a large bowl, toss the butternut squash cubes with the red onion, 2 garlic cloves, rosemary, thyme, parsley, 1-2 tablespoons olive oil, 1 teaspoon salt and fresh ground pepper (to taste).
Spread butternut squash/red onion mixture onto a large baking sheet that has been greased or sprayed with cooking spray. Bake in the heated oven 20-25 minutes until tender; toss occasionally. Place pine nuts on a small baking sheet. When butternut squash is tender, remove from oven, and place pine nuts in heated oven to toast for one minute. Remove and set aside.
Meanwhile, heat one tablespoon olive oil in a sauce pan. Add remaining garlic and sauté one minute. Add the farro and sauté another minute. Add 2 1/4 cups water and 1/2 teaspoon salt. Bring to a boil; reduce heat and cook 15 minutes until farro is tender. Drain.
In a large bowl, combine the drained Farro, the roasted butternut squash & red onion and the toasted pine nuts.
You can use this as an accompaniment to your main entree or by itself. It’s hearty enough to serve alone. I actually will serve myself a big bowl of this for lunch.