Oxbow Farm & Conservation Center

butternutsquashrecipe_07

Farro & Roasted Squash

From 101 Cookbooks

This recipe calls for butternut squash, but feel free to substitute with what you get in your box. To peel uncooked squash, use a sharp paring knife. If you have a pressure cooker you can cook the farro in 23-25 minutes… If you don’t have a pressure cooker I would highly recommend getting one. It reduces the cooking time for grains and legumes by more than half: 5 mins for white rice, 12-15 for brown rice, soaked beans in less than 15 minutes. It is also idea for making flavorful stocks in half the time.


  • 2 C Farro, rinsed and drained
  • 2 tsp Fine-grain sea salt
  • 5 C Water or stock
  • 3 C Butternut squash, peeled and cut into 1/2-inch cubes
  • 1 large Red onion cut into 1/8ths
  • 1 T Fresh thyme, minced
  • 3 T Olive oil
  • 1 T Balsamic vinegar
  • 1 C Walnuts, deeply toasted
  • 3 T Walnuts, deeply toasted
  • 1/4 C Goat cheese, crumbled

  • Preheat oven to 375.

    Combine the farro, salt, and water in a large, heavy saucepan over medium heat. Cover and simmer, stirring occasionally, until the farro is tender, 45 minutes to an hour (or about 23 minutes if you are using a pressure cooker). Taste often as it is cooking, you want it to be toothsome and retain structure. Remove from heat, drain any excess water, and set aside.

    While the farro is cooking toss the squash, onion, and thyme with the olive oil, balsamic vinegar and a couple big pinches of salt on a rimmed baking sheet. Arrange in a single layer and place in the oven for about 20 minutes. Toss the squash and onions every 5-7 minutes to get browning on multiple sides. Remove from the oven, let cool a bit, and mince just 1/2 of the red onions.

    In a large bowl gently toss everything (except the goat cheese) with the toasted walnut oil (or olive oil). Taste and add a bit of salt if necessary. Garnish with the goat cheese and serve. Serves 6 – 8 as a side, less as a main.