Best 2 Winter Squash Leek And Farro Gratin With Feta And Mint Recipes

Indulge in the hearty and comforting flavors of winter with our exquisite Winter Squash, Leek, and Farro Gratin with Feta and Mint. This delectable dish combines the earthy sweetness of roasted squash, the delicate flavors of leeks, and the nutty goodness of farro, all enveloped in a creamy and flavorful sauce. Topped with crumbled feta cheese and refreshing mint, this gratin is a feast for the senses.

Accompanying this main course are two additional recipes that will tantalize your taste buds. The Roasted Winter Squash with Honey and Thyme offers a simple yet elegant side dish, showcasing the natural sweetness of squash enhanced by a drizzle of honey and a sprinkle of aromatic thyme. For a delightful appetizer or snack, try the Crispy Baked Leek Chips, where thinly sliced leeks are transformed into golden brown, crispy chips that are perfect for dipping or garnishing.

These recipes not only offer a culinary journey through the flavors of winter but also cater to various dietary preferences. The Winter Squash, Leek, and Farro Gratin is vegetarian-friendly, while the Roasted Winter Squash with Honey and Thyme is gluten-free and vegan. The Crispy Baked Leek Chips are a delightful treat for those following a keto or low-carb lifestyle.

So, gather your ingredients, preheat your oven, and embark on a culinary adventure that celebrates the bounty of winter produce. Let the aromas of roasted squash, caramelized leeks, and toasted farro fill your kitchen as you create these delectable dishes that are sure to warm your heart and satisfy your soul.

Check out the recipes below so you can choose the best recipe for yourself!

WINTER SQUASH, LEEK AND FARRO GRATIN WITH FETA AND MINT

Winter Squash, Leek and Farro Gratin With Feta and Mint image

A delicious, and simple, winter squash gratin. This tastes like the filling of many Greek winter squash pies I have made, but it is a simpler dish. The squash is roasted, which gives it great depth of flavor. I love the sweetness of the squash against the salty feta, and the chewy farro against the tender squash. Most of the elements for this gratin can be prepared ahead if you want to go about this piecemeal - farro freezes well and keeps for a few days in the refrigerator; roasted squash keeps well in the refrigerator for a few days as well.

Provided by Martha Rose Shulman

Categories dinner, pastas, main course

Time 1h20m

Yield Serves 6

Number Of Ingredients 9

Ingredients

2 pounds winter squash, peeled and cut in small dice (about 1/2 inch)
Salt and freshly ground pepper
4 tablespoons extra virgin olive oil
1 pound leeks (2 large), white and light green parts only, cleaned and chopped
2 garlic cloves, minced
3 to 4 tablespoons chopped fresh mint, or 1 to 2 tablespoons dried mint (to taste)
3 eggs
3 ounces feta, crumbled
3/4 cup cooked faro

Steps:

Heat oven to 425 degrees. Oil a 2-quart baking dish or gratin. Line a sheet pan with parchment. Place squash on baking sheet, season with salt and pepper, and add 2 tablespoons olive oil. Toss squash until evenly coated with oil. Place in oven and roast until tender and lightly colored, about 25 to 30 minutes, stirring every 10 minutes. Remove from oven and set aside. Turn heat down to 375 degrees.
Heat another tablespoon of olive oil over medium heat in a large, heavy skillet and add leeks. Cook, stirring, until they begin to soften, about 2 minutes. Add a generous pinch of salt and continue to cook, stirring often, until tender, another 3 to 4 minutes. Stir in garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add squash and mint to pan and toss together. Remove from heat.
In a large bowl beat eggs. Add salt to taste (remembering that feta is very salty) and feta, and beat together until feta has broken up into eggs. Stir in squash and leek mixture and farro. Scrape into oiled baking dish. Drizzle remaining oil over top.
Bake 35 minutes, or until lightly browned. Remove from heat. Serve hot, warm or room temperature.

Nutrition Facts : @context http, Calories 325, UnsaturatedFat 10 grams, Carbohydrate 41 grams, Fat 15 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 688 milligrams, Sugar 8 grams, TransFat 0 grams

FARRO WITH ROASTED SQUASH, FETA AND MINT

Farro With Roasted Squash, Feta and Mint image

Falling somewhere between a grain bowl and a warm grain salad, this colorful dish is substantial enough to be a meatless main course, or it makes a hearty side dish to simple roasted meat or fish. You can use whatever kind of squash you like here, either peeled or unpeeled. Squash skin is perfectly edible; let anyone who objects cut theirs away at the table (though see if you can get them to try it first). If you don't have farro, you can substitute brown rice. Just increase the cooking time by about 20 minutes.

Provided by Melissa Clark

Categories dinner, lunch, weekday, weeknight, grains and rice, salads and dressings, vegetables, main course, side dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

3 tablespoons extra-virgin olive oil
2 teaspoons sugar
3/4 teaspoon ground cinnamon
3/4 teaspoon fine sea salt, more as needed
1/4 teaspoon black pepper
1/8 teaspoon cayenne, or to taste
3 pounds winter squash, such as kabocha, carnival or butternut, seeded and cut into 1/2-inch thick slices (leave the peels on or remove as desired)
1 1/2 cups apple cider
2 1/2 teaspoons kosher salt, more to taste
1 1/2 cups farro
2 tablespoons apple cider vinegar, more to taste
2 garlic cloves, grated on a Microplane or minced
1/2 teaspoon black pepper
7 tablespoons extra-virgin olive oil, more as needed
3 ounces feta cheese, crumbled (about 3/4 cup)
Fresh mint or arugula leaves, or both

Steps:

Heat oven to 450 degrees. Prepare the squash: In a large bowl, mix together olive oil, sugar, cinnamon, salt, pepper and cayenne. Add squash and toss well to coat with the spiced oil. Lay the squash pieces out flat on one or two rimmed baking sheets.
Roast squash until the bottoms are golden, 10 to 15 minutes. Carefully turn the pieces over and continue to roast until tender, another 10 to 20 minutes.
Meanwhile, make the farro: In a medium pot, bring the apple cider, 2 cups water and the salt to a simmer. Add farro and simmer until water is absorbed and the farro is tender, 20 to 30 minutes. If the liquid evaporates before the farro is done, add a little more water. Or, if there's still liquid in the pot when the farro is done, drain it.
In a large bowl, whisk together vinegar, garlic and pepper. Whisk in olive oil. Add farro and toss well, adding more oil or salt, or both, if needed.
To serve, spoon the farro on a platter and top with the squash, feta, mint or arugula, or both, and a drizzle of olive oil.

Nutrition Facts : @context http, Calories 511, UnsaturatedFat 21 grams, Carbohydrate 60 grams, Fat 28 grams, Fiber 8 grams, Protein 11 grams, SaturatedFat 6 grams, Sodium 888 milligrams, Sugar 16 grams

Tips:

Choose the right squash. Look for a squash that is firm and heavy for its size. Avoid squash that has bruises or blemishes.
Roast the squash before using it in the gratin. This will help to bring out its natural sweetness and flavor.
Use a good quality vegetable broth. This will make a big difference in the flavor of the gratin.
Don't overcook the gratin. It should be bubbly and golden brown on top, but the vegetables should still be slightly firm.
Let the gratin cool for a few minutes before serving. This will help it to set and make it easier to slice.

Conclusion:

Winter Squash, Leek, and Farro Gratin with Feta and Mint is a delicious and comforting dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With its roasted squash, leeks, farro, feta, and mint, this gratin is a flavor-packed dish that is sure to please everyone at your table.

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