Get dinner ready tonight in under 50 minutes. Roasting the squash caramelizes the sweetness that complements the nuttiness in the farro. Make sure to use panko breadcrumbs in the Crispy Parmesan Breadcrumbs topping.
½medium size butternut squashor about 1 lb, total, peeled, seeded & cut into ½ inch cubes
¼.cupolive oildivided
1 ½teaspoonsaltdivided
½large size onionchopped finely
1teaspoonor 2 cloves minced garlic
1 ¼tspfresh thymechopped
1 ½cupprecooked or quick cook farroTrader Joe’s has a great version of this
3cupwater
1 ½Tablespoonwhite wine vinegar
Black pepper & extra thymefor garnish
Instructions
Preheat oven to 425 degrees. Oil a baking sheet with 2 T olive oil, spreading the oil around to coat the pan. Spread butternut squash onto pan and toss, then season with ½ tsp salt. Roast in oven for 25-30 minutes, stirring halfway through, or until squash starts to carmelize.
About 5 minutes after the squash started roasting, heat the rest of oil in a dutch oven or stock pot over medium-high heat. When oil is hot enough for water to sputter when flicked into it, add the onions and saute for about 4-5 minutes, stirring frequently.
Once onions are starting to turn translucent, add thyme and garlic to the pot cook for 1 minute, continuing to stir frequently. Add farro, salt, and water, stir and turn the heat up to high.Once boiling, reduce the heat to medium and cook for 12 minutes without a lid out and stirring every few minutes.
Check for extra moisture at 12 minutes. If cooking liquid remains, continue to cook for a minute or two more or until only 1-2 T remain. Add vinegar to farro and mix well, cooking over the heat for one more minute.
Remove from heat and mix in the butternut squash,once done roasting. Serve piping hot with black pepper, thyme, and parmesan cheese or cheesy breadcrumbs to garnish.
Notes
1. Leftovers will last covered in the fridge for 4-5 days. You can also freeze the farro for up to 2 months in an airtight freezer-safe container.