Roasted Butternut Squash Farro

Roasted Butternut Squash Farro

Roasted Butternut Squash Farro
Serves: 12 Cups
 
Ingredients
  • 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
Instructions
  1. Preheat oven to 375.
  2. 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.
  3. 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.
  4. In a large bowl gently toss the everything with the toasted walnut oil.

 

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