Farro with Roasted Butternut Squash and Calabrian Chilies

  • Makes: 8 servings
  • Serving Size: 1/2 cup
  • Yields: 4 cups
  • Prep: 20 mins
  • Cook: 25 mins
  • Roast: 20 mins 475°F
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Farro with Roasted Butternut Squash and Calabrian Chilies
Ingredients
4
cups water
1
cup semipearled farro, rinsed and drained
2
stalks celery, each cut into 3 pieces
1
carrot, halved lengthwise and crosswise
1/2
of a medium yellow onion, peeled, root removed, and halved lengthwise
1
bay leaf
1
medium butternut squash (about 2 pounds), peeled, halved, seeded, and cut into 1-inch cubes
4
tablespoons olive oil
1
teaspoon kosher salt
1/4
teaspoon freshly ground black pepper
1
tablespoon red wine vinegar
1
teaspoon finely chopped bottled roasted hot or sweet peppers
1
teaspoon snipped fresh Italian (flat-leaf) parsley
Directions
  1. Preheat oven to 475 degrees F. For farro, in a large saucepan combine the water, farro, celery, carrot, onion, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 25 to 30 minutes or until farro is tender. Drain; spread mixture evenly in a shallow baking pan. Cool. When cooled, discard vegetables and bay leaf.
  2. Meanwhile, in a large bowl toss squash with 2 tablespoons of the oil, 1/2 teaspoon of the salt, and the black pepper. Spread evenly in a 15x10x1-inch baking pan. Roast for 20 to 25 minutes or until tender and browned, stirring and spreading evenly once.
  3. In a large bowl toss together cooled farro, roasted squash, the remaining 2 tablespoons olive oil, the remaining 1/2 teaspoon salt, the vinegar, finely chopped peppers, and parsley. Serve at room temperature.
Nutrition Facts (Farro with Roasted Butternut Squash and Calabrian Chilies)
    Per serving:
  • 204 kcal cal.,
  • 7 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 283 mg sodium,
  • 32 g carb.,
  • 4 g fiber,
  • 3 g sugar,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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