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Farro with Butternut Squash

Here’s a last minute idea for an easy vegetarian dish to make for your Thanksgiving table. This dish has delicious flavors, beautiful colors and lots of healthy goodness. You can make it a vegan dish by swapping the mozzarella cheese for cannellini beans or chickpeas. Enjoy!






Cook the farro:

In a medium-sized saucepan with a lid, combine the water and farro and add 3 pinches of salt. Bring the water to a boil, stir once, cover and lower the heat to a simmer. Cook until the farro is tender, around 30 minutes. Once the farro cooks, scoop it onto a large baking sheet and spread it out so it doesn’t continue to cook. Set the farro aside.

While the farro cooks:

Heat a large sauté pan over medium heat, add the olive oil and garlic cloves. After around 20 seconds, add the onion and 2 pinches of salt. Sauté until lightly browned, around 7 minutes, stirring occasionally.

Add the squash and farro:

Stir in the butternut squash, a pinch of salt and let it heat through for a few minutes. Stir in the farro, herbs and salt and pepper to taste. Mix well until all combined.

Put it all together:

Turn off the heat and stir in the mozzarella cheese (or beans). Taste, adjust spices as desired and enjoy.

Happy Cooking!