Blue in the Sky

A lesbian wife and mother tries her hand at something new. Surely there is a hat that fits out there somewhere!

Farro and Roasted Butternut Squash Wednesday April 13, 2011

Filed under: Daily Life,Food Glorious Food,The Chef — The Professor @ 8:44 am

INGREDIENTS

  • 2 cups farro, rinsed and drained
  • 2 teaspoons fine-grain sea salt
  • 5 cups water (or stock)
  • 3 cups butternut squash, cut into 1/2-inch dice
  • 1 large red onion cut into 1/8ths
  • 1 tablespoon fresh thyme, minced
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 cup walnuts, deeply toasted
  • 3 tablespoons toasted walnut oil (or more olive oil)
  • 1/4 cup goat cheese, crumbled

PREPARATION

  • Preheat oven to 375.
  • Combine the farro, salt, and water in a large, heavy saucepan over medium heat. Cover and simmer, stirring occasionally, until the farro is tender, 45 minutes to an hour, or about half the time if you are using semi-pearled farro. Taste often as it is cooking, you want it to be toothsome and retain structure. Remove from heat, drain any excess water, and set aside.
  • While the farro is cooking toss the squash, onion, and thyme with the olive oil, balsamic vinegar and a couple big pinches of salt on a rimmed baking sheet. Arrange in a single layer and place in the oven for about 20 minutes. Toss the squash and onions every 5-7 minutes to get browning on multiple sides. Remove from the oven, let cool a bit, and mince just 1/2 of the red onions.
  • In a large bowl gently toss the everything (except the goat cheese) with the toasted walnut oil (or olive oil). Taste and add a bit of salt if necessary. Serve family-style in a simple bowl or on a platter garnished with the goat cheese.
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