Farro with Roasted Butternut Squash and Calabrian Chilies
- 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.
- 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.
- 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