Farro and Roasted Squash Pilaf
By Jaclyn
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
Details
Preparation
Step 1
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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