Creamy Butternut Squash Farro With Roasted Garlic Recipes

BAKED FARRO AND BUTTERNUT SQUASH

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.

BUTTERNUT SQUASH, KALE AND FARRO SALAD

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• Put the squash and red onion on the prepared baking sheet. Drizzle with 1 tablespoon of the oil and salt and pepper to taste. Toss with your hands to coat well and spread out on the baking sheet so they don't steam. Roast, tossing halfway through, until the squash is fork-tender, 30 to 40 minutes. Let cool to room temperature.
• Put the raisins in a shallow bowl and pour the vinegar over them. Soak, tossing them every now and then, for at least 15 minutes. Drain the vinegar into another small bowl, pressing down on the raisins to squeeze as much vinegar out as possible. Add mustard, cayenne, and salt and pepper to taste to the vinegar. Drizzle in the remaining 3 tablespoons oil. Whisk until thick and emulsified. Set aside.
• To assemble the salad, in a large bowl, add the farro, chicken, cheese, walnuts, raisins, squash and red onions, kale, dressing, and salt and pepper to taste. Toss together until evenly coated with dressing. This is one of those salads that gets better as it sits.

CREAMY BUTTERNUT SQUASH FARRO WITH ROASTED GARLIC

Steps:

• Preheat conventional or toaster oven to 375 f.
• Put 1/2 tbsp of olive oil on a cookie sheet or roasting pan, add butternut squash and turn pieces to coat.
• Roast for 15 minutes and then add whole garlic cloves to the pan. Turn squash pieces before returning to the oven.
• Roast another 10 minutes or until squash is tender and browning on the edges.
• Over medium high heat, add remaining olive oil to a medium saucepan.
• When the oil is hot, add shallot and cook about 1 minute.
• Add broth and farro to pan and turn heat to high.
• Slice the roasted squash and lightly mash.
• Use a mortar and pestle with a pinch of salt, or just the back of a knife, to mash the roasted garlic.
• When broth and farro reaches boiling, add squash and garlic (and sage if using). Cover and simmer for 10-15 minutes or until liquid is absorbed.
• Take the pan off heat for 5 minutes.
• Add salt and mash the squash and garlic thoroughly into the farro. Return to medium-low heat.
• When the mixture is warmed through, add cream and stir until thickened.
• Remove from heat, add truffle oil if using, stir and serve!

FARRO WITH ROASTED SQUASH, FETA AND MINT

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.

HERBY FARRO WITH BUTTERNUT SQUASH AND SOUR CREAM

Steps:

• Heat the oven to 375 degrees. In a blender, combine the cilantro, parsley, onion, garlic, jalapeño, 1 teaspoon salt and a few grinds of pepper on low speed until a wet, coarse paste forms, stirring and scraping the sides of the blender as needed.
• In a large Dutch oven, heat the olive oil over medium-high, then add the farro, season with 1 teaspoon salt, and cook, stirring, until the farro smells toasty, about 2 minutes. Add the herb paste and 3 cups water. (Pour the water into the blender to get every last bit of herb paste, then pour the water into the pot.) Bring to a simmer.
• Scatter the squash on top, cover, and bake until the farro and squash are tender, 35 to 40 minutes. (All the water may not be absorbed).
• Meanwhile, stir together the sour cream, lime zest and 1 tablespoon lime juice in a small bowl. Season with salt and pepper.
• Let the farro sit 5 minutes, season to taste with salt and pepper, then stir in the remaining tablespoon of lime juice. Serve the farro with a drizzle of sour cream and top with fresh parsley and cilantro leaves.