Farro and Roasted Squash Pilaf

Farro and Roasted Squash Pilaf
Farro and Roasted Squash Pilaf

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    c. dried cranberries

  • 1

    butternut squash (about 2 pounds), peeled and cut into 3/4-inch cubes (about 5 cups)

  • 3 1/2

    T. extra-virgin olive oil

  • 2

    tsp. fresh lemon juice

  • Salt

  • Pepper

  • 1 1/2

    c. farro

  • 2/3

    c. raw pumpkin seeds

  • 3/4

    c. thinly sliced scallions

  • 2

    T. fresh thyme leaves, chopped

Directions

Preheat the oven to 425°. Line a baking sheet with parchment. In a small bowl, soak the cranberries in 1 1/2 cups hot water until slightly softened, about 40 minutes; drain. In a large bowl, toss the squash with 2 tablespoons olive oil, the lemon juice, 1 teaspoon salt and 1/4 teaspoon pepper. Transfer to the prepared baking sheet and bake, tossing once, until lightly browned, about 30 minutes; let cool. Meanwhile, in a pot of boiling, salted water, cook the farro until just tender, 15 minutes. Drain and let cool. In a medium skillet, toast the pumpkin seeds over medium heat until puffed and pale brown, about 5 minutes; let cool. In a large bowl, combine the farro, roasted squash, cranberries, pumpkin seeds, scallions, thyme and the remaining 1 1/2 tablespoons olive oil; season with salt and pepper.

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