Baked Farro And Butternut Squash Recipes

BUTTERNUT SQUASH AND FARRO SALAD

Butternut Squash and Farro Salad image

Provided by Michael Symon : Food Network

Time 1h10m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 small butternut squash, peeled and medium diced
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
1 1/2 cups dried farro
1 cup apple cider
2 fresh bay leaves
4 ounces extra-virgin olive oil
2 ounces sherry vinegar
1 tablespoon Dijon mustard
2 teaspoons honey
Zest and juice of 1 orange
4 cups arugula
1/2 cup parsley leaves, roughly torn
1/4 cup whole toasted pistachios
Shaved Parmesan, for serving

Steps:

Preheat the oven to 400 degrees F. Drizzle the squash with olive oil and season with salt and pepper. Spread into an even layer on a baking sheet and roast until light golden brown and cooked through, 15 to 20 minutes.
Meanwhile, rinse the farro and place in a medium saucepot. Add 2 cups water, the cider, bay leaves and a pinch of salt and bring to a boil. Reduce to a simmer and cook until tender, 15 to 30 minutes. Drain and cool.
Whisk together the oil, vinegar, Dijon, honey and orange zest and juice in a large bowl, then season with salt and pepper. Add the farro, roasted squash, arugula, parsley, pistachios and Parmesan and toss until everything is well incorporated. Once everything is combined, taste for seasoning, adding additional salt and pepper if needed. Serve at room temperature.

BAKED FARRO & BUTTERNUT SQUASH

Baked Farro & Butternut Squash image

Make and share this Baked Farro & Butternut Squash recipe from Food.com.

Provided by tapuz

Categories Grains

Time 1h30m

Yield 36 ounces, 6 serving(s)

Number Of Ingredients 10

Ingredients

3 teaspoons grapeseed oil
1 teaspoon unsalted butter
4 ounces sweet onions, diced
1/4 teaspoon dried thyme
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup cracked farro, pearled
2 cups chicken broth
14 ounces butternut squash, diced in 3/4-1 inch pieces
2 tablespoons parmesan cheese, grated

Steps:

In a dutch oven saute onion in the oil & butter for 6-9 minutes until onion starts to brown.
Add Thyme, salt & pepper and cook for one minute.
Add Farro and stock and bring to a simmer. Cook for 15 minutes.
Add squash on top of mixture, cover and place in the oven for 20 minutes (until tender).
Sprinkle the Parmesan cheese and bake uncovered for 15 minutes (until most of the liquid has evaporated and cheese melted.
if not serving the same day, refrigerate for up to 2 days and warm before serving.

Nutrition Facts : Calories 83.7, Fat 3.9, SaturatedFat 1.1, Cholesterol 3.2, Sodium 374.8, Carbohydrate 10, Fiber 1.7, Sugar 2.5, Protein 3.2

BUTTERNUT SQUASH, FARRO, AND KALE

Butternut Squash, Farro, and Kale image

Super fast and surprisingly good. Add goat cheese if desired.

Provided by msbalboa

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 35m

Yield 6

Number Of Ingredients 10

Ingredients

1 (16 ounce) package steam-in-bag, frozen butternut squash cubes (such as Archer Farms®)
1 (8.8 ounce) package cook-in-bag, quick-cooking farro
olive oil, or to taste
1 clove garlic, or to taste, crushed
1 bunch kale, roughly chopped
1 ½ skinless, boneless chicken breast halves
1 ½ cups cream of chicken soup
¼ cup golden raisins, or to taste
¼ cup pine nuts, or to taste
salt to taste

Steps:

Tear a vent into the corner of the bag of butternut squash, cook in microwave oven until tender, about 5 minutes or as stated on package.
Tear a vent into the corner of the bag of farro; cook in microwave oven until tender and the moisture is absorbed, about 90 seconds or as stated on package.
Heat olive oil in a large pot over medium heat. Cook garlic in oil until fragrant, 1 to 2 minutes; add kale and cook until wilted, 3 to 5 minutes.
Stir squash and farro together with the garlic; season with salt. Add chicken to the squash mixture; cook and stir until the chicken pieces are no longer pink in the center, 5 to 7 minutes.
Pour chicken soup over the chicken mixture. Stir raisins and pine nuts into the mixture; cook until everything is heated through, 5 to 10 minutes.

Nutrition Facts : Calories 398.9 calories, Carbohydrate 56.8 g, Cholesterol 22.1 mg, Fat 12.7 g, Fiber 6.1 g, Protein 18.2 g, SaturatedFat 2.3 g, Sodium 492.4 mg, Sugar 6.3 g

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