Farro and Roasted Butternut Squash
INGREDIENTS
- 2 c farro, rinsed and drained
- 2 tsp sea salt
- 5 c stock (chicken or beef or combo)
- 3 c butternut squash, 1/2 inch dice
- 1 large red onion, cut in eighths
- 1 Tbsp fresh thyme, minced
- 6 Tbsp EVOO
- 1 Tbsp balsamic vinegar
- 1 c roasted walnuts
- 1/4 c crumbled goat cheese
PREPARATION
- Preheat oven to 350.
- Combine farro, salt and stock in large saucepan over medium. Bring to a simmer, cover and simmer stirring occasionally until the farro is tender (15-20 minutes). Remove from heat, drain and set aside.
- While the farro is cooking, toss the squash, onion an thyme with 3 Tbsp EVOO and vinegar and 2 pinches of salt on a rimmed baking sheet. Arrange in a single layer and place in the oven for 20 minutes, turning every 5 minutes.
- Remove and let cool slightly. Mince 1/2 of the onions.
- in a large bowl, toss all ingredients except goat cheese.
- Serve, garnishing with goat cheese.
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JMagGuthrie - 22 Feb 2014
This topic: GuthrieFamily
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Topic revision: r1 - 2014-02-22 - JMagGuthrie