Butternut Squash Farro With Tahini Recipe

Name: Butternut Squash Farro With Tahini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE BUTTERNUT SQUASH FARRO:; 1-1/2 cup Uncooked Farro; 2 Tablespoons Walnut Oil (or Extra Virgin Olive Oil); 2 pounds Butternut Squash, Peeled And Diced Into 1/2 Inch Cubes; 2-1/2 Tablespoons Extra Virgin Olive Oil; 1 teaspoon Ground Coriander; 3/4 teaspoons Ground Cumin; Salt And Pepper, to taste; 1/2 whole Large Red Onion, Large Dice; 1 cup Walnuts, Roughly Chopped; 2/3 cups Dates, Roughly Chopped; 1/3 cups Italian Flat Leaf Parsley, Chopped; FOR THE TAHINI SAUCE:; 1 clove Garlic, Small Clove, Mashed Into A Paste; 2 Tablespoons Tahini; 1 whole Lemon, Juiced; 1 Tablespoon Honey; 1 Tablespoon Water; Salt And Pepper, to taste

Servings: persons

FOR THE BUTTERNUT SQUASH FARRO:
1-1/2 cup Uncooked Farro
2 Tablespoons Walnut Oil (or Extra Virgin Olive Oil)
2 pounds Butternut Squash, Peeled And Diced Into 1/2 Inch Cubes
2-1/2 Tablespoons Extra Virgin Olive Oil
1 teaspoon Ground Coriander
3/4 teaspoons Ground Cumin
Salt And Pepper, to taste
1/2 whole Large Red Onion, Large Dice
1 cup Walnuts, Roughly Chopped
2/3 cups Dates, Roughly Chopped
1/3 cups Italian Flat Leaf Parsley, Chopped
FOR THE TAHINI SAUCE:
1 clove Garlic, Small Clove, Mashed Into A Paste
2 Tablespoons Tahini
1 whole Lemon, Juiced
1 Tablespoon Honey
1 Tablespoon Water
Salt And Pepper, to taste

1
For the butternut squash farro:
2
1. Preheat oven to 400u00b0F.
3
2. Prepare the farro according to the package directions. Drain the cooked farro well and add it to a large bowl. While the farro is hot, stir in walnut oil (or extra virgin olive oil). Set to the side.
4
3. While the farro is cooking, prepare the squash. Lay the butternut squash on sheet pan and season with olive oil, coriander, cumin, and 1/8 teaspoon each of salt and pepper. Spread the squash into a single layer and roast in the hot oven for 10 minutes.
5
4. Remove the squash from the oven and add the onions, roast for another 15 minutes.
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5. Sprinkle the walnuts over the squash and onions, and roast for a final 5 minutes. The squash should be tender.
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6. Add the butternut squash to the large bowl with the cooked farro. Gently stir in the chopped dates and parsley. If desired, stir the tahini sauce into the farro as well (or serve the sauce on the side).
8
Serve warm or at room temperature.
9
For the tahini sauce:
10
Whisk all the ingredients together in a small bowl.

2344

kcal

Calories

258

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: FOR THE BUTTERNUT SQUASH FARRO:, 1-1/2 cup Uncooked Farro, 2 Tablespoons Walnut Oil (or Extra Virgin Olive Oil), 2 pounds Butternut Squash, Peeled And Diced Into 1/2 Inch Cubes, and more.

Yes, Butternut Squash Farro With Tahini falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash Farro With Tahini

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