Let's Squash It

BUTTERNUT SQUASH FARRO WITH WALNUTS

2 cup farro, rinsed
5 cups water or chicken broth
1 medium or 2 small butternut squash, peeled, seeds scooped out, and diced (large)
1/2 large red onion, cut into small wedges or thick slices
2 tsp fresh thyme, minced or 1 tsp dried
2 Tbs olive oil
2 Tbs balsamic vinegar
1 cup walnuts, toasted
1-2 Tbs olive oil and vinegar for finishing

Directions:

1. Preheat oven to 375.

2. Combine farro, 2 tsp salt and water or broth in a medium saucepan over medium heat. Cover and simmer, stirring occasionally, until the farro is tender, anywhere from 20-45 minutesTaste often as it cooks, as like pasta you want the farro to retain some toothsome texture. When cooked to your liking, drain any excess liquid and set aside in large bowl to cool.

3. While farro cooks, toss the squash, onion, thyme, olive oil and balsamic together. Season with salt. Spread on a rimmed baking sheet and roast for 20-30 minutes, until the vegetables have caramelized some. Remove from the oven and let cool.

4. Remove onions from roasting pan and chop into small pieces. Add into large bowl that farro is cooling in.

5. In large bowl gently toss farro and roasted vegetables with the toasted walnut pieces. Taste and adjust salt.





As a native New Yorker, I pray that everyone is safe in the tri-state at this time. My thoughts are with everyone effected by Hurricane Sandy.

Be safe and Happy Eating!

Location:Brooklyn, NY