Roasted Squash With Farro And Almonds Recipe

Name: Roasted Squash With Farro And Almonds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup uncooked farro; 1/2 small butternut or kabocha squash, peeled and cut into 1/2-inch pieces (about 2 lb.); 1/4 teaspoon kosher salt; 1/4 teaspoon ground cinnamon; 1/8 teaspoon ground nutmeg; 1/8 teaspoon ground black pepper; 6 tablespoons olive oil, divided; 1/4 cup roasted unsalted almonds, coarsely chopped; 3 tablespoons balsamic vinegar; 2 tablespoons honey; 1/8 teaspoon ground red pepper; 1 shallot, minced; 2 cups chopped radicchio or Belgian endive; 1 cup loosely packed fresh flat-leaf parsley leaves; 3 ounces crumbled blue cheese (optional)

Servings: persons

1 cup uncooked farro
1/2 small butternut or kabocha squash, peeled and cut into 1/2-inch pieces (about 2 lb.)
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground black pepper
6 tablespoons olive oil, divided
1/4 cup roasted unsalted almonds, coarsely chopped
3 tablespoons balsamic vinegar
2 tablespoons honey
1/8 teaspoon ground red pepper
1 shallot, minced
2 cups chopped radicchio or Belgian endive
1 cup loosely packed fresh flat-leaf parsley leaves
3 ounces crumbled blue cheese (optional)

1
Bring 6 cups salted water to a boil in a Dutch oven over high heat. Add farro, and boil, stirring occasionally, 25 to 30 minutes or until tender. Drain farro, and spread in a single layer in a lightly greased jelly-roll pan. Chill, uncovered, 30 minutes.
2
Meanwhile, preheat oven to 450u00b0. Toss together squash, next 4 ingredients, and 2 Tbsp. olive oil in a large bowl. Spread squash in a single layer in a lightly greased jelly-roll pan, and bake 10 to 15 minutes or just until tender. Cool in pan 30 minutes.
3
Stir together almonds, next 4 ingredients, and remaining 1/4 cup olive oil in a small bowl. Add salt to taste. Let stand 10 minutes.
4
Stir together farro, radicchio, and parsley in a medium bowl. Spoon desired amount of almond vinaigrette over farro; toss to coat. Transfer to a serving platter. Top with roasted squash and, if desired, blue cheese. Serve with remaining vinaigrette.

437

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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 15 ingredients. The key ingredients include: 1 cup uncooked farro, 1/2 small butternut or kabocha squash, peeled and cut into 1/2-inch pieces (about 2 lb.), 1/4 teaspoon kosher salt, 1/4 teaspoon ground cinnamon, and more.

Yes, Roasted Squash With Farro And Almonds 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 Squash With Farro And Almonds

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions