"What's for Dinner?!" I'm always thinking about it, thought I'd share.

"What's for Dinner?!" I'm always thinking about it, thought I'd share.

Wednesday, November 16, 2011

Roasted Butternut Squash with Farro and Sage

This is a twist on a classic combination.  I've done the two in pasta dishes, including ravioli, but thought the nutty, chewy texture of the farro would match well.  The caramelized onions and the smoky note from the bacon brings everything together.  Obviously, the bacon can be omitted if you're looking for a vegetarian option.  

1 large Butternut squash, peeled and seeded, cut into 1" pieces
1 large yellow onion, sliced thinly
2 cloves garlic, peeled and slightly crushed
1/4# bacon, diced
olive oil
1 C. farro, rinsed well (3 times)
3 C. water
1 bay leaf
1 Tbsp. sage, finely chopped
kosher salt and fresh cracked black pepper

Preheat oven to 400 degrees F. 

Place a medium sauce pan over high heat.  Add 1 tbsp. oil and heat.  Add rinsed farro grain, bay leaf, and crushed garlic cloves.  Mix and heat for a minute.  Add water to grains and season with salt and pepper (liquid should taste like a soup).  Bring to a boil, reduce heat and cover.  Cook until farro is tender, but "al dente", about 15 minutes.  Remove from heat and let steam covered for 10 minutes on the side.  Discard the bay leaf prior to serving.

While farro is working on the stove, toss the squash in a mixing bowl with a little olive oil and season with sage, salt and pepper; place the squash on a baking sheet and place into the oven.  Cook until tender and slightly golden brown in color.  About 15-20 minutes.  I like my squash "al dente", not mushy.  Once done, remove from oven and reserve warm.

Place a saute pan over med-high heat, add 1 tbsp. olive oil and get hot.  Add diced bacon and brown.  Remove browned bacon and reserve warm.  To the hot drippings add onions, reduce heat to medium and cook for 20-30 minutes, stirring often until then are very tender and a deep golden brown color.  Adjust seasoning with salt and pepper.

Place a serving of the farro on a warm plate, top with a serving of the squash.  Top both with some of the onions and sprinkle some of the browned bacon dice atop the dish.  Serve and enjoy!

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