Side Dish

Farro and Roasted Butternut Squash is for Side Dish.

Farro and Roasted Butternut Squash takes 15 minutes to prepare.

Farro and Roasted Butternut Squash takes 25 minutes to cook.

Farro and Roasted Butternut Squash makes 8 servings.

The ingredients for Farro and Roasted Butternut Squash are:

2 cups pearled farro, rinsed and drained
2 tsp fine-grain sea salt
5 cups water (for stock)
3 cups butternut squash, cut into 1/2" dice
1 large red onion cut into 1/8ths
1 tbsp fresh thyme, minced
3 tbsp olive oil
1 tbsp balsalmic vinegar
1 cup walnuts, deeply toasted
3 tbsp walnut oil (or more olive oil)
1/4 cup goat cheese, crumbled

Here is how you make Farro and Roasted Butternut Squash:

Preheat oven to 350 degrees. Combine the farro, salt and water in a large saucepan over medium heat. Cover and simmer, stirring occasionally until the farro is tender, 15-20 minute. Remove from heat, drain any excess water, and set aside.While the farro is cooking toss the squash, onion and thyme with the olive oil, balsalmic vinegar and a couple of big pinches of salt on a rimmed baking sheet. Arrange in a single layer and place in the over for 20 minutes. Turn the squash and onions every 5-7 minutes to get browning on multiple sides. remove from oven, let cool a bit, and mince just 1/2 of the red onions. In a large bowl, gently toss everything (except the goat cheese) with the toasted walnut oil (or olive oil). Taste and add a bit of salt if necessary. Garnish with goat cheese. Serving Size: Makes 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user STACEYCHOCOLATE.

The nutritional information for Farro and Roasted Butternut Squash is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 408.2

• Total Fat: 21.8 g
• Cholesterol: 3.3 mg
• Sodium: 354.7 mg
• Total Carbs: 45.1 g
• Dietary Fiber: 6.6 g
• Protein: 11.5 g