Adapted from 101cookbooks.com. I made this pretty much as directed, but my vegetables took much longer to roast than she suggested. This was my first time cooking with farro, and it was easy enough and I love the chewy texture and earthy flavor of it.
2 cups farro, rinsed and drained
2 teaspoons sea salt
5 cups water or stock
3 cups butternut squash, cut into ½” dice
1 large red onion, roughly chopped
1 tablespoon fresh thyme, minced
3 tablespoons EVOO
1 tablespoon balsamic vinegar
1 cup walnuts, deeply toasted
3 tablespoons toasted walnut oil or more EVOO
¼ cup goat cheese, crumbled
Preheat oven to 375.
Combine farro, salt and water or stock in a large, heavy saucepan and bring to a boil. Cover and simmer, stirring occasionally, until farro is tender, 45 minutes to an hour (or half that amount if you are using a pearled version – check your package directions as well). Check its doneness often; you want it nicely al dente, to retain its shape. Remove from heat, drain excess water, and set aside.
Once farro is cooking, toss squash, onion and thyme with olive oil, balsamic vinegar and a couple big pinches of salt on a rimmed baking sheet. Arrange in a single layer and roast in the oven for about 40 minutes. Toss every 5 – 7 minutes to get browning on multiple sides. Once squash is cooked through, remove from the oven.
In a large bowl gently toss farro with vegetables. This can be made several hours ahead and left at room temperature (or refrigerate and then let come back to room temp before serving). Just before serving, fold in nuts and goat cheese with walnut oil, or additional olive oil, adding salt and pepper as needed.
PRINTABLE VERSION: FARRO & BUTTERNUT SQUASH