Tag Archives: Curry-Roasted Butternut Squash with Farro

Curry-Roasted Butternut Squash with Farro

Hello Harvesters

This week’s recipe is for a beautiful fall-appropriate entree. The recipe uses an ancient grain called farro, which has a satisfying, firm texture. Let us know what you think!

Curry-Roasted Butternut Squash with Farro

afterlight

Ingredients:

1 medium butternut squash

1 tablespoons olive oil

½ tablespoon mild curry power

½ tablespoon cumin

¼ teaspoon cayenne pepper

1 teaspoon salt

2 cups faro

¾ cup dried cranberries

1 cup salted cashews

 

Directions:

Preheat oven to 400 degrees. Bring 4 cups water and 1 teaspoon salt to a boil. Rinse and drain faro. When water is boiling add faro and turn to low heat (so the water is simmering) and cook for 35 minutes. When done, drain any excess water. While faro is cooking, peel, seed, and cut butternut squash into 1 inch cubes. Toss squash with olive oil, cayenne, cumin, and curry powder and spread onto baking sheet in a single layer (season with salt and black pepper to taste). Roast in the oven for about 40 minutes until tender a lightly browned. Serve squash on a bed of faro and sprinkle with cranberries and cashews. To give cashews added flavor, toast in a pan on low heat until lightly browned. Enjoy!

 

Original recipe for PCH by Kayla Waldorf

 

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