Roasted Delicata Squash With Farro, Roasted Red Oni

Name: Roasted Delicata Squash With Farro, Roasted Red Onions, Goat Cheese & Arugula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 delicata squash large, peeled, seeded and cut into chunks or strips, your choice; 6 cipollini onions smalls, or 1 really large red onion, peeled and; 1 1/2 cups semi pearled farro rinsed in several changes of water; 3 cups stock; 1 tablespoon balsamic vinegar; 1 tablespoon fresh thyme washed and chopped; 3 teaspoons italian parsely washed and chopped; 3 tablespoons olive oil; 2 teaspoons walnut oil; sea salt; freshly ground black pepper; goat cheese optional; 1 bunch arugula or watercress, washed and dried, optional

Servings: persons

2 delicata squash large, peeled, seeded and cut into chunks or strips, your choice
6 cipollini onions smalls, or 1 really large red onion, peeled and
1 1/2 cups semi pearled farro rinsed in several changes of water
3 cups stock
1 tablespoon balsamic vinegar
1 tablespoon fresh thyme washed and chopped
3 teaspoons italian parsely washed and chopped
3 tablespoons olive oil
2 teaspoons walnut oil
sea salt
freshly ground black pepper
goat cheese optional
1 bunch arugula or watercress, washed and dried, optional

1
Preheat the oven to 375. Toss the squash and onions with the thyme, olive oil and balsamic vinegar and spread in a single layer on a heavy baking sheet. Sprinkle everything with sea salt and roast, turning often, for 15-20 minutes or until soft but still toothsome (you don't want the squash to fall apart in the salad.) Remove from the oven and cool a bit.
2
While you're roasting the veggies, cook the farro (please note that these directions are for the semi-pearled variety which takes about half as long to cook as the other kind.) Add the rinsed and drained farro to the stock and bring to a boil. Reduce the heat to low and simmer until tender but still firm, about 15-20 minutes. Drain any excess liquid from the farro and place in a large bowl or on a platter (whatever you intend to serve the salad on/in.)
3
Add the parsley to the farro and toss with the walnut oil and a pinch of seal salt and a few grinds of black pepper. You can either toss in the squash and onions or serve them on top of the farro. If you're using goat cheese, dot the salad with it now. You can serve with or without greens - either arugula or watercress will add a nice little peppery bite.

191

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 2 delicata squash large, peeled, seeded and cut into chunks or strips, your choice, 6 cipollini onions smalls, or 1 really large red onion, peeled and, 1 1/2 cups semi pearled farro rinsed in several changes of water, 3 cups stock, and more.

Yes, Roasted Delicata Squash With Farro, Roasted Red Onions, Goat Cheese & Arugula falls under the General 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.

That's it — enjoy your meal!

Roasted Delicata Squash With Farro, Roasted Red Onions, Goat Cheese & Arugula

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions