Best 4 Baked Farro And Butternut Squash Recipes
Indulge in a delightful culinary journey with our baked farro and butternut squash recipe, a harmonious blend of wholesome grains and roasted vegetables. This vegetarian dish is not only packed with flavor but also boasts an array of health benefits. Farro, an ancient grain, provides a hearty texture and a nutty flavor, while butternut squash adds a touch of sweetness and vibrant color. Roasted together with aromatic herbs and spices, this dish is a symphony of flavors and textures that will tantalize your taste buds.
As a bonus, we've included three additional recipes that utilize farro and butternut squash in unique and delicious ways. From a comforting farro and butternut squash soup to a vibrant farro and butternut squash salad, and a delectable farro and butternut squash risotto, these recipes showcase the versatility of these ingredients and offer a range of culinary experiences. Embark on this culinary adventure and discover the endless possibilities of farro and butternut squash.
BUTTERNUT SQUASH AND FARRO SALAD
Provided by Michael Symon : Food Network
Categories side-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F. Drizzle the squash with olive oil and season with salt and pepper. Spread into an even layer on a baking sheet and roast until light golden brown and cooked through, 15 to 20 minutes.
- Meanwhile, rinse the farro and place in a medium saucepot. Add 2 cups water, the cider, bay leaves and a pinch of salt and bring to a boil. Reduce to a simmer and cook until tender, 15 to 30 minutes. Drain and cool.
- Whisk together the oil, vinegar, Dijon, honey and orange zest and juice in a large bowl, then season with salt and pepper. Add the farro, roasted squash, arugula, parsley, pistachios and Parmesan and toss until everything is well incorporated. Once everything is combined, taste for seasoning, adding additional salt and pepper if needed. Serve at room temperature.
BAKED FARRO & BUTTERNUT SQUASH
Make and share this Baked Farro & Butternut Squash recipe from Food.com.
Provided by tapuz
Categories Grains
Time 1h30m
Yield 36 ounces, 6 serving(s)
Number Of Ingredients 10
Steps:
- In a dutch oven saute onion in the oil & butter for 6-9 minutes until onion starts to brown.
- Add Thyme, salt & pepper and cook for one minute.
- Add Farro and stock and bring to a simmer. Cook for 15 minutes.
- Add squash on top of mixture, cover and place in the oven for 20 minutes (until tender).
- Sprinkle the Parmesan cheese and bake uncovered for 15 minutes (until most of the liquid has evaporated and cheese melted.
- if not serving the same day, refrigerate for up to 2 days and warm before serving.
Nutrition Facts : Calories 83.7, Fat 3.9, SaturatedFat 1.1, Cholesterol 3.2, Sodium 374.8, Carbohydrate 10, Fiber 1.7, Sugar 2.5, Protein 3.2
BUTTERNUT SQUASH, FARRO, AND KALE
Super fast and surprisingly good. Add goat cheese if desired.
Provided by msbalboa
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Tear a vent into the corner of the bag of butternut squash, cook in microwave oven until tender, about 5 minutes or as stated on package.
- Tear a vent into the corner of the bag of farro; cook in microwave oven until tender and the moisture is absorbed, about 90 seconds or as stated on package.
- Heat olive oil in a large pot over medium heat. Cook garlic in oil until fragrant, 1 to 2 minutes; add kale and cook until wilted, 3 to 5 minutes.
- Stir squash and farro together with the garlic; season with salt. Add chicken to the squash mixture; cook and stir until the chicken pieces are no longer pink in the center, 5 to 7 minutes.
- Pour chicken soup over the chicken mixture. Stir raisins and pine nuts into the mixture; cook until everything is heated through, 5 to 10 minutes.
Nutrition Facts : Calories 398.9 calories, Carbohydrate 56.8 g, Cholesterol 22.1 mg, Fat 12.7 g, Fiber 6.1 g, Protein 18.2 g, SaturatedFat 2.3 g, Sodium 492.4 mg, Sugar 6.3 g
BUTTERNUT SQUASH AND FARRO SALAD
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F. Drizzle the squash with olive oil and season with salt and pepper. Spread into an even layer on a baking sheet and roast until light golden brown and cooked through, 15 to 20 minutes.
- Meanwhile, rinse the farro and place in a medium saucepot. Add 2 cups water, the cider, bay leaves and a pinch of salt and bring to a boil. Reduce to a simmer and cook until tender, 15 to 30 minutes. Drain and cool.
- Whisk together the oil, vinegar, Dijon, honey and orange zest and juice in a large bowl, then season with salt and pepper. Add the farro, roasted squash, arugula, parsley, pistachios and Parmesan and toss until everything is well incorporated. Once everything is combined, taste for seasoning, adding additional salt and pepper if needed. Serve at room temperature.
Tips:
- Choose the right farro. There are three main types of farro: semi-pearled, pearled, and whole. Semi-pearled farro is the most common type and has a slightly chewy texture. Pearled farro is more refined and has a softer texture. Whole farro is the least refined and has a nutty flavor and a chewy texture. For this recipe, you can use any type of farro, but semi-pearled or pearled farro is recommended.
- Roast the butternut squash before adding it to the farro. Roasting the butternut squash gives it a caramelized flavor and makes it tender. To roast the butternut squash, cut it into 1-inch cubes and toss it with olive oil, salt, and pepper. Roast the butternut squash in a preheated 400°F oven for 20-25 minutes, or until it is tender and slightly browned.
- Use a flavorful broth. The broth you use to cook the farro will add a lot of flavor to the dish. You can use chicken broth, vegetable broth, or beef broth. If you are using a low-sodium broth, you may want to add some salt to the dish to taste.
- Add some fresh herbs. Fresh herbs, such as thyme, rosemary, or oregano, can add a lot of flavor to the dish. Add the herbs to the farro during the last few minutes of cooking.
- Serve the farro and butternut squash with a side of roasted vegetables. Roasted vegetables, such as broccoli, Brussels sprouts, or carrots, are a great way to add more vegetables to your meal. To roast the vegetables, cut them into 1-inch pieces and toss them with olive oil, salt, and pepper. Roast the vegetables in a preheated 400°F oven for 20-25 minutes, or until they are tender and slightly browned.
Conclusion:
This baked farro and butternut squash dish is a delicious and healthy meal that is perfect for a weeknight dinner. It is easy to make and can be tailored to your own taste preferences. With its combination of roasted butternut squash, tender farro, and flavorful broth, this dish is sure to please everyone at the table.
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