Published on December 20th, 2013 | by Christine Okezie0
Farro and Roasted Butternut Squash
Serves 3 to 4 (side dish)
Prep time: 15 minutes; cooking time: 20 minutes
1 cup pearled farro
2½ cups water
1 tsp sea salt
1 medium butternut squash, peeled and cut small dice
1 medium red onion, small dice
1 tsp dried thyme
3 Tbsp extra virgin olive oil
2 Tbsp balsamic vinegar
½ cup roasted walnuts, chopped
¼ cup goat cheese, crumbled
Preheat oven to 375 degrees.
Combine water, farro, salt in a large sauce pan over medium heat. Bring to a boil and cover and simmer until farro is tender, about 20 minutes Drain any excess water. Do not overcook—should be al dente.
Toss squash, onion, thyme, olive oil and balsamic vinegar and season with salt and pepper. Spread in a single layer on a baking sheet and bake for 15 to 20 minutes until tender.
Toast walnuts on a baking sheet for 5 or 6 minutes and chop into small pieces.
In a large bowl, combine everything except goat cheese.
Garnish with goat cheese.
Recipe courtesy of Christine M. Okezie, HHC, AADP