Farro Butternut Squash And Arugula Salad Food

BUTTERNUT SQUASH AND FARRO SALAD

Steps:

• Preheat the oven to 400 degrees F. Drizzle the squash with olive oil and season with salt and pepper. Spread into an even layer on a baking sheet and roast until light golden brown and cooked through, 15 to 20 minutes.
• Meanwhile, rinse the farro and place in a medium saucepot. Add 2 cups water, the cider, bay leaves and a pinch of salt and bring to a boil. Reduce to a simmer and cook until tender, 15 to 30 minutes. Drain and cool.
• Whisk together the oil, vinegar, Dijon, honey and orange zest and juice in a large bowl, then season with salt and pepper. Add the farro, roasted squash, arugula, parsley, pistachios and Parmesan and toss until everything is well incorporated. Once everything is combined, taste for seasoning, adding additional salt and pepper if needed. Serve at room temperature.

BAKED FARRO AND BUTTERNUT SQUASH

Steps:

• Preheat the oven to 375 degrees F. Place the bacon on a baking rack set on a sheet pan and bake it for 20 to 30 minutes, until browned (it won't be crisp). Cut the bacon in very large dice.
• Meanwhile, in a small (9-inch) Dutch oven, such as Le Creuset, heat the olive oil and butter over medium heat. Add the onion and cook for 6 to 8 minutes, until tender and starting to brown. Add the thyme, 2 teaspoons salt and 1 teaspoon pepper and cook for 1 minute. Add the farro and chicken stock and bring to a simmer. Place the squash on top of the farro mixture, cover, and bake in the same oven with the bacon for 30 minutes, until the squash and farro are tender. Check once during cooking and add a little chicken stock if it's dry.
• Sprinkle the bacon and parmesan on the squash and farro and bake uncovered for 15 to 20 minutes, until most of the liquid evaporates, the farro and butternut squash are tender, and the cheese has melted. Serve hot directly from the pot.

FARRO, BUTTERNUT SQUASH, AND ARUGULA SALAD

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Cook the farro according to the package instructions and let cool.
• Put the raisins in a shallow bowl and pour the vinegar over them. Soak, tossing them every now and then, for at least 15 minutes. Drain the vinegar into another small bowl, squeezing the raisins to remove any excess.
• Meanwhile, put the squash and shallots on the prepared baking sheet and drizzle 1 tablespoon of the oil over them. Toss well with your hands to coat. Season with salt and pepper and roast, tossing halfway through, until the squash is soft and the shallots are beginning to brown, 25 to 30 minutes. Let cool to room temperature.
• Whisk the mustard into the reserved vinegar. While whisking, add the remaining 3 tablespoons oil in a slow stream until thick and emulsified. Season the dressing with the cayenne and salt and pepper to taste.
• To assemble the salad, in a medium bowl, toss the farro, squash and shallots, raisins, cheese, and walnuts together until combined. Pour the dressing over the salad, season with salt and pepper, and toss until evenly coated with dressing. Just before serving, fold in the arugula and finish with a final drizzle of olive oil and a final crack of black pepper.

BUTTERNUT SQUASH AND FARRO SALAD

Steps:

• Preheat the oven to 400 degrees F. Drizzle the squash with olive oil and season with salt and pepper. Spread into an even layer on a baking sheet and roast until light golden brown and cooked through, 15 to 20 minutes.
• Meanwhile, rinse the farro and place in a medium saucepot. Add 2 cups water, the cider, bay leaves and a pinch of salt and bring to a boil. Reduce to a simmer and cook until tender, 15 to 30 minutes. Drain and cool.
• Whisk together the oil, vinegar, Dijon, honey and orange zest and juice in a large bowl, then season with salt and pepper. Add the farro, roasted squash, arugula, parsley, pistachios and Parmesan and toss until everything is well incorporated. Once everything is combined, taste for seasoning, adding additional salt and pepper if needed. Serve at room temperature.

FARRO RISOTTO WITH BUTTERNUT SQUASH

Steps:

• Heat the stock in a small covered saucepan. Leave it on low heat to simmer.
• In a heavy-bottomed pot, melt the butter and saute the onion, and butternut on medium-low heat for 5 minutes then add garlic and sage for 1 minute. Add the farro and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the farro plus the saffron, and pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the farro is cooked through, but still al dente, about 30-45 minutes total.
• Off the heat, stir in the Parmesan cheese. Taste and season with salt. You can add more butter at this time if desired.
• Mix well, garnish with fresh sage and serve.