Roasted Butternut Squash Farro
Serves: 12 Cups
- 2 cups farro, rinsed and drained
- 2 teaspoons sea salt
- 5 cups water
- 3 cups butternut squash, cut into ½-inch dice
- 1 large red onion cut into 8ths
- 1 tablespoon fresh thyme, minced
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 cup walnuts, toasted
- 3 tablespoons toasted walnut oil
- Preheat oven to 375.
- Combine the farro, salt, and water in a large, heavy saucepan over medium heat. Cover and simmer, stirring occasionally, until the farro is tender, 45 minutes to an hour, or about half the time if you are using semi-pearled farro. 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, balsamic vinegar and a couple big pinches of salt on a rimmed baking sheet. Arrange in a single layer and place in the oven for about 20 minutes. Toss the squash and onions every 5-7 minutes to get browning on multiple sides. Remove from the oven, let cool a bit, and mince just ½ of the red onions.
- In a large bowl gently toss the everything with the toasted walnut oil.