FarroAndRoastedButternutSquash < GuthrieFamily

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---++ 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
   1. Preheat oven to 350. 
   1. 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.
   1. 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.
   1. Remove and let cool slightly.  Mince 1/2 of the onions.
   1. in a large bowl, toss all ingredients except goat cheese.  
   1. Serve, garnishing with goat cheese.



-- Main.JMagGuthrie - 22 Feb 2014
Topic revision: r1 - 2014-02-22 - JMagGuthrie