Farro and Roasted Squash Pilaf

November 2010
Farro and Roasted Squash Pilaf

by 12 people

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Makes: 8 servings

Prep: 15 mins

Cook: 30 mins

  • 1 cup dried cranberries
  • 1 butternut squash (about 2 pounds), peeled and cut into 3/4-inch cubes (about 5 cups)
  • 3 1/2 tablespoons extra-virgin olive oil
  • 2 teaspoons fresh lemon juice
  • Salt and pepper
  • 1 1/2 cups farro
  • 2/3 cup raw pumpkin seeds
  • 3/4 cup thinly sliced scallions
  • 2 tablespoons fresh thyme leaves, chopped
  1. Preheat the oven to 425 degrees . Line a baking sheet with parchment. In a small bowl, soak the cranberries in 1 1/2 cups hot water until slightly softened, about 40 minutes; drain.
  2. In a large bowl, toss the squash with 2 tablespoons olive oil, the lemon juice, 1 teaspoon salt and 1/4 teaspoon pepper. Transfer to the prepared baking sheet and bake, tossing once, until lightly browned, about 30 minutes; let cool.
  3. Meanwhile, in a pot of boiling, salted water, cook the farro until just tender, 15 minutes. Drain and let cool.
  4. In a medium skillet, toast the pumpkin seeds over medium heat until puffed and pale brown, about 5 minutes; let cool.
  5. In a large bowl, combine the farro, roasted squash, cranberries, pumpkin seeds, scallions, thyme and the remaining 1 1/2 tablespoons olive oil; season with salt and pepper.
  • Can be served as either a starch or salad.
  • Compact to transport, then fluffs up in a serving dish.
  • Delicious served hot or at room temperature.