Best 4 Farro With Roasted Squash Feta And Mint Recipes

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Farro is a delicious and versatile ancient grain that is gaining popularity due to its nutritional value and unique flavor. With its nutty taste and chewy texture, it is a great addition to a variety of dishes. One particularly flavorful way to enjoy farro is to pair it with roasted squash, feta cheese, and fresh mint. This combination of ingredients creates a dish that is both hearty and refreshing, making it perfect for a light lunch or a satisfying dinner.

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

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

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

BAKED FARRO AND BUTTERNUT SQUASH



Baked Farro and Butternut Squash image

"This is a recipe from California chef Maria Sinskey. The flavors and textures are amazing."

Provided by Ina Garten

Categories     main-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 10

6 thick-cut slices applewood-smoked bacon
2 tablespoons good olive oil
1 tablespoon unsalted butter
1 1/2 cups chopped yellow onion (1 large)
2 teaspoons chopped fresh thyme leaves
Kosher salt and freshly ground black pepper
1 1/2 cups pearled farro
3 cups good chicken stock, preferably homemade
3 cups (3/4-to-1-inch-diced) peeled butternut squash
1/2 cup freshly grated parmesan cheese

Steps:

  • Preheat the oven to 375 degrees F. Place the bacon on a baking rack set on a sheet pan and bake it for 20 to 30 minutes, until browned (it won't be crisp). Cut the bacon in very large dice.
  • Meanwhile, in a small (9-inch) Dutch oven, such as Le Creuset, heat the olive oil and butter over medium heat. Add the onion and cook for 6 to 8 minutes, until tender and starting to brown. Add the thyme, 2 teaspoons salt and 1 teaspoon pepper and cook for 1 minute. Add the farro and chicken stock and bring to a simmer. Place the squash on top of the farro mixture, cover, and bake in the same oven with the bacon for 30 minutes, until the squash and farro are tender. Check once during cooking and add a little chicken stock if it's dry.
  • Sprinkle the bacon and parmesan on the squash and farro and bake uncovered for 15 to 20 minutes, until most of the liquid evaporates, the farro and butternut squash are tender, and the cheese has melted. Serve hot directly from the pot.

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

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, CHICKPEA, FETA, AND MINT SALAD



Farro, Chickpea, Feta, and Mint Salad image

Mediterranean flavors shine in this salad. Salty feta, refreshing mint, and nutty farro and chickpeas combine with pungent lemon and red onion.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 2h15m

Yield Makes 6 cups

Number Of Ingredients 9

2 1/2 cups cooked farro, tossed with 1 tablespoon fresh lemon juice while warm
1 can (15 ounces) chickpeas, drained and rinsed
2 teaspoons finely grated lemon zest, plus 1 tablespoon plus 1 1/2 teaspoons fresh lemon juice
3 tablespoons extra-virgin olive oil
3/4 cup feta cheese, crumbled (3 ounces)
1/2 cup grape or cherry tomatoes, halved
1/2 cup fresh mint
1/4 small red onion, chopped (optional)
Coarse salt

Steps:

  • Combine farro and chickpeas in a bowl. Stir in lemon zest, juice, and oil. Let cool.
  • Stir in cheese, tomatoes, mint, and onion. Season with salt. Refrigerate until ready to serve. (Salad can be refrigerated up to 2 days.)

Tips:

- Choose the right farro: Not all farro is created equal. For this recipe, you'll want to use semi-pearled farro. It has a chewy texture and nutty flavor that holds up well to roasting. - Roast the squash until tender: Roasting the squash brings out its natural sweetness and caramelizes the edges. Make sure to roast it until it's tender all the way through, otherwise it will be difficult to eat. - Use fresh herbs: Fresh herbs add a pop of flavor to this dish. Mint and parsley are both good choices. - Don't skimp on the feta: Feta cheese adds a salty, tangy flavor that complements the sweetness of the squash and the nuttiness of the farro. - Serve immediately: This dish is best served immediately, while the farro is still warm and the squash is still roasted.

Conclusion:

This farro with roasted squash, feta, and mint is a delicious and healthy dish that's perfect for a weeknight meal. It's packed with flavor and nutrients, and it's easy to make. With a few simple ingredients and a little bit of time, you can create a meal that your whole family will love.

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