Tuesday, October 13, 2009

Farro and Roasted Butternut Squash

Adapted from 101cookbooks.com.

I bookmarked this recipe the moment I read it and it did not disappoint. I did make a few changes but no matter which recipe you follow, be sure to try it out. If you don't have farro, barley would be a good substitute. All I know is that I'll be making this again and I can hardly wait to eat the leftovers tomorrow.

1 cup farro, rinsed and drained
4 cups water (or stock)
2 cups butternut squash, cut into 1/2-inch dice [I used a delicata squash]
1 large red onion cut into large dice
1 pint fresh mission figs, trimmed and quartered
3-4 tablespoons balsamic vinegar [I used a blend of regular and 16 yo balsamic]
1/4 cup walnuts, deeply toasted then chopped
3 tablespoons toasted walnut oil (or olive oil)[optional]
1/4 cup goat cheese, crumbled [I totally forgot to add it--oops]
S&P to taste

Preheat oven to 375. Combine rinsed and drained farro and water/stock in a medium saucepan, cover, and bring to a boil. Turn down heat to simmer and check often to ensure you don't cook it into mush. Mine took about 30 minutes or so. Pour off any remaining water and set aside.

Peel, de-seed and cut squash into 1/2" cubes and pour into a large mixing bowl. Add onion and figs. Spritz with cooking spray and pour over balsamic and sprinkle with S&P; stir until contents are well coated. Set mixing bowl aside for later use. Spray a large baking sheet with cooking spray and scatter veg into an even layer. Roast in oven for about 20 minutes, turning veg every 5-7 minutes.

Pour farro and veg into reserved mixing bowl. Add S&P to taste and mix in chopped walnuts. If you like, add some olive oil or a smidge of aged balsamic. Add crumbled goat cheese. Serves about 5 as a main course with a side salad and crusty bread. Each serving (without cheese) has 308 kcals and 12.3 g of fiber.

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