Monday, September 12, 2011

Farro and Butternut Squash

Have you ever eaten something the same way for months on end.  It gets old.  So I worked on a new farro recipe this weekend.  And thankfully, it worked...after a couple of trys that is. 

Sorry for it not rotating! Silly computer.
2 cups farro
Sea salt
4 cups water
1 butternut squash, peeled and diced
1 large red onion, roughly chopped (not too small!)
1 tablespoon thyme
3 tablespoons olive oil
2 tablespoon balsamic vinegar
1/4 cup goat cheese, crumble

Preheat the oven to 400 degrees.  In a bowl combine the balsamic vinegar and 2 tablespoons of extra virgin olive oil.  Add the thyme, dash of salt, butternut squash, and onion.  Toss to coat the vegetables.  Place the vegetables on a baking pan (single layer works best) and roast for about 15-20 minutes.

Meanwhile, in a pot, boil the water and farro together.  When done place in a bowl.  Add the roasted vegetables.  Add in another teaspoon of oil.  Season with salt (just a pinch or two is normally plenty).  Top with the goat cheese and serve while warm.

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