SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

Farro and Roasted Squash Pilaf

November 2010
Farro and Roasted Squash Pilaf

by 12 people

add your rating

Add a comment

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.