Vegetarian

Roasted Butternut Squash, Mushrooms and Farro takes 10 minutes to prepare.

Roasted Butternut Squash, Mushrooms and Farro takes 20 minutes to cook.

Roasted Butternut Squash, Mushrooms and Farro makes 8 servings.

The ingredients for Roasted Butternut Squash, Mushrooms and Farro are:

Olive Oil, 3 tbsp
Portabella Mushrooms, fresh, 20 oz or 2.5 cups whole
Butternut Squash, 3 cups, cubes
Vegetable Broth, 2 cups
Small White Onion, chopped.
Rosemary, dried, 1 tbsp
Thyme, dried, 1 tsp
Garlic powder, 2 tbsp
*Farro (Trader Joe's 10 min), 8.8 oz package
salt & pepper to taste

Here is how you make Roasted Butternut Squash, Mushrooms and Farro:

Preheat oven to 400 degrees. Coat butternut squash with 1 tbsp of olive oil and rosemary. Spread on a baking sheet. Next, coat mushrooms with 1 tbsp of olive oil, 1 tbsp of garlic, and 1 tsp thyme. Spread on another baking sheet. Roast squash and mushrooms for 15 - 20 minutes or until squash is soft. Squash may take longer then the mushrooms.For the farro. Heat 1 tbsp of olive oil in a pot, add chopped onion. Cook until slightly caramelized then follow the simmer instructions using the vegetable broth. Add 1 tbsp of garlic powder to the broth. When squash, mushrooms & farro are cooked, combine in a large bowl. Season with salt and pepper to taste. *Fresh garlic will work as well, I just ran out of fresh garlic. I used more garlic then in the recipe, but I like extra.Serving Size: Makes 6-8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user SANDYHAZY.

The nutritional information for Roasted Butternut Squash, Mushrooms and Farro is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 171.7

• Total Fat: 5.3 g
• Cholesterol: 0.0 mg
• Sodium: 254.2 mg
• Total Carbs: 28.2 g
• Dietary Fiber: 4.7 g
• Protein: 5.3 g