A whole butternut squash can be a chore to peel, but as a timesaver you can purchase it precut. You may simply need to cut it into smaller dice.
Yield: |
4-6 servings as a side |
Active Time: |
30 minutes |
Start to Finish: |
30 minutes |
For this recipe you’ll need:
-
1 cup farro (see note, below)
-
Salt to taste
-
1 tablespoon butter
-
3 tablespoons extra virgin olive oil
-
2 cups butternut squash in 1/2-inch dice
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1 teaspoon fresh sage, rough chopped
-
1 Granny Smith apple, julienned
-
1/3 cup walnuts, toasted and rough chopped
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Extra virgin olive oil to taste
-
Apple cider vinegar to taste
-
Salt and pepper to taste
Directions:
- Place the farro in a pot with about 4 cups of water and add a large pinch of salt. Bring to a boil, and then reduce heat to low and cover. Cook until tender, 20 to 30 minutes. Drain well and spread out on a sheet tray to cool.
- While the farro is cooking, heat a nonstick sauté pan over medium-high heat and add the butter and 1 tablespoon of the olive oil. Sauté the butternut squash, stirring occasionally, until caramelized and tender, about 10 minutes. Season with salt and pepper to taste and transfer to a bowl.
- Set the nonstick sauté pan back over medium-low heat and add the other 2 tablespoons of olive oil.
- Add the cooked farro to the pan and season with salt and pepper. Sauté the cooked farro until the grains are crisp and have developed a golden sheen.
- Transfer the toasted farro to the bowl with the caramelized butternut squash.
- Gently toss in the sage, apples and walnuts.
- Dress with the olive oil and sherry vinegar to taste. Adjust the seasoning with salt and pepper, if needed, and serve warm or room temperature.
Note: Farro is the Italian name for spelt, a grain related to wheat that is high in protein and fiber. Though it is sometimes ground and used as a substitute for wheat flour, this recipe uses the whole grain. If you can’t find whole farro, substitute wheat berries or barley.
