Butternut Squash and Farro Salad
Make this filling autumn dish that is both visually and flavorfully complex.
(Recipe Courtesy: Marc Matsumoto from the Fresh Tastes blog)
- 23 ounces butternut squash, peeled, seeded and cut into 3/4-inch cubes (1 small squash)
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- pinch black pepper
- 1/2 cup farro
- 2 cup chicken or vegetable stock
- 1/4 teaspoon whole allspice
- 1/4 teaspoon coriander seed
- 1/4 teaspoon grains of paradise
- 1/4 teaspoon cumin seed
- 1/4 cup olive oil
- 2.5 ounces preserved lemons
- 1 ounce pine nuts, toasted
- 1 ounce red onion, minced (1/4 small onion)
- 0.2 ounces flat-leaf parsley, leaves only
- Put the cubed butternut squash in a bowl and toss with the olive oil, salt and pepper. Dump the squash onto a non-stick baking sheet (you can line a regular sheet with parchment paper or a silicone mat) in a single layer.
- Roast the butternut squash in a 350 degree F oven until tender and slightly browned around the edges (about 30-40 minutes).
- While the squash roasts, put the farro in a saucepan along with the stock. Bring to a boil, and then turn down the heat to maintain a gentle simmer. The amount of time it takes to cook depends on the type of farro, so check the package for cooking times. When the farro is cooked, drain in a sieve.
- To make the dressing, put the allspice, coriander seed, grains of paradise and cumin in a blender. Grind the spices into a powder. Add the olive oil and preserved lemons and blend to puree. The mixture will be pretty thick, but this is fine.
- When the butternut squash and farro are done, put them in a large bowl with the toasted pine nuts and red onion and toss with the dressing. Finish by tossing in the parsley. Serve warm or at room temperature.