Thursday, November 18, 2010

Farro and Roasted Acorn Squash

This recipe came on the bag of Farro I have. Every time I take out something from the cupboard, the recipe just stares at me. I finally decided to take action.

Farro and Roasted Acorn Squash
Modified slightly from recipe on back of Eartly Delights Italian Pearled Farro bag

1 cup farro
1 t. salt
2 1/2 cups water
2 vegetable bullion cubes
1 acorn squash, peeled and diced into 1/2" cubes (okay if larger, just adjust cooking time)
1 white onion, cut into 1/8ths
1 1/2 T thyme
1 1/2 T olive oil
1/2 T balsamic vinegar
1/2 cup walnuts
1/8 cup goat cheese

1. Heat oven to 350F.
2. In sauce pan, combine farro, salt, water, and bullion cubes, cover, and simmer over medium heat for 20 mins.Toss squash
3. combine squash and onion on a rimmed baking pan. Combine olive oil, balsamic, and thyme in a small bowl, mix, and then pour over squash and onions. Give them a good stir, then roast for 20 mins in oven (adjust time if your squash is cut into large chunks, or if you just like more roasted veggies)
4. During the last 5 mins of baking, spread walnuts on a baking sheet, and place in oven to roast them.
5. Combine farro and squash mix in a bowl, and garnish with feta and walnuts.

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