Thanksgiving

Farro and Roasted Squash Pilaf is for Dinner.

Farro and Roasted Squash Pilaf takes 40 minutes to prepare.

Farro and Roasted Squash Pilaf takes 30 minutes to cook.

Farro and Roasted Squash Pilaf makes 8 servings.

The ingredients for Farro and Roasted Squash Pilaf are:

Barley/Farro, 9 serving (1 package)
Butternut Squash, 5 cup, cubes
Olive Oil - Extra Virgin, 4 serving
*Lemon Juice, 2 tsp
Ocean Spray, Craisins Original Sweetened Dried Cranberries 1/3 cup (30g), 3 serving
Pumpkin Seeds, 2/3 cup
Scallions, raw, 3/4 cup, chopped
Thyme, dried leaves, 2 tbsp

Here is how you make Farro and Roasted Squash Pilaf:

1. Preheat oven to 425. Line a baking sheet with parchment. In a small bowl, soak the cranberries in 1 1/2 cups hot water until slightly softened, about 40 minutes; drain.2. In a laarge bowl, toss the squash with 2 tbsp olive oi, the lemon juice, 1 tsp salt and 1/4 tsp pepper. Transfer to the prepared baking sheet and bake, tossing once, until lightly browned, about 30 minutes; let cool.3. Cook the Farro/Barley.4. In a medium skillet, toast the pumpkin seeds of medium heat until puffed and pale brown, about 5 minutes; let cool.5. In a large bowl, combine the farro, roasted squash, cranberries, pumpkin seeds, scallions, thyme and the remaining 1 1/2 tbsp olive oil; season with salt and pepper.Can be served as a starch or a salad.Number of Servings: 8Recipe submitted by SparkPeople user KIMC6281.

The nutritional information for Farro and Roasted Squash Pilaf is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 395.8

• Total Fat: 8.3 g
• Cholesterol: 0.0 mg
• Sodium: 38.3 mg
• Total Carbs: 74.9 g
• Dietary Fiber: 5.6 g
• Protein: 8.1 g