FARRO WITH ROASTED SQUASH, FETA AND MINT
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
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 16
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
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Brittney Nugent
[email protected]Would not recommend.
Oftentse Nkhumane
[email protected]Worst recipe ever!
Amina Yasir
[email protected]This dish was a disaster! The farro was undercooked, the squash was burnt, and the feta was crumbly. I would not recommend this recipe to anyone.
Adil Afghan
[email protected]This recipe was a bit bland for my taste. I added some extra spices and herbs, and it was much better. I would recommend experimenting with different seasonings to find what you like best.
Patabari GPS
[email protected]The farro was a bit too chewy for my taste, but the roasted squash was delicious. I would try this recipe again, but I would cook the farro for a little less time.
Dryfur torres
[email protected]This dish is easy to make and always a crowd-pleaser. I've made it for potlucks, dinner parties, and even just a weeknight meal. It's always a hit!
Crystal May
[email protected]I love this recipe! The farro is so hearty and filling, and the roasted squash is so sweet and flavorful. I always make a double batch so I have leftovers for lunch the next day.
Chibuike Ani
[email protected]This recipe is a great way to use up leftover roasted squash. I added some dried cranberries and walnuts to the farro, and it was delicious! I will definitely be making this again.
Imran Siddique
[email protected]This dish was a hit at my dinner party! Everyone loved the combination of flavors and textures. The farro was cooked perfectly, and the squash was roasted to perfection. I would highly recommend this recipe to anyone looking for a new and exciting si
Mt brain
[email protected]I had never cooked with farro before, and I'm glad I gave this recipe a try! The farro was nutty and chewy, and the roasted squash was sweet and tender. The feta and mint added a nice creamy and refreshing touch. I will definitely be making this agai