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Farro with Roasted Butternut Squash and Calabrian Chilies

Makes: 8 servings
Serving size: 1/2cup Yield: 4 cups
Prep 20 mins Cook 25 mins Roast 475°F 20 mins
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)
  • Servings Per Recipe 8,
  • cal. (kcal) 204,
  • Fat, total (g) 7,
  • sat. fat (g) 1,
  • carb. (g) 32,
  • Monosaturated fat (g) 5,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 4,
  • sugar (g) 3,
  • pro. (g) 5,
  • vit. A (IU) 13022,
  • vit. C (mg) 26,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 36,
  • sodium (mg) 283,
  • Potassium (mg) 465,
  • calcium (mg) 91,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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