Bauman College Programs

Author Topic: Autumn Squash and Farro Pilaf  (Read 1665 times)

Offline samanthah304

  • Member
  • *
  • Posts: 1
Autumn Squash and Farro Pilaf
« on: October 08, 2013, 10:09:07 AM »
This is a delicious, easy and nutrient-rich dish for the fall season! Sage has many health benefits including antioxidants. And pecans add crunch as well as protein, high amounts of "good fats" and vitamin B1. Enjoy!

Autumn Roasted Squash and Farro Pilaf

2 Tblsp extra-virgin olive oil
1 large yellow onion, minced
4 cups vegetable stock
1 cup farro
1 medium butternut squash (4-cups, peeled and cubed)
4-5 fresh sage leaves or 1tsp. dried sage
1 cup raw pecans, coarsely chopped
1 Tblsp. fresh parsley, chopped
Salt and pepper to taste

Preheat oven to 375 degrees F.
In a medium-sized heavy sauce pan, saute onion in 1Tblsp olive oil until translucent, about 5 minutes.
Add vegetable stock and bring to a boil, then add farro. Cook over medium heat, covered, until farro is tender, about 40 minutes.
While the farro is cooking, toss the butternut squash cubes on a large baking sheet with 1Tblsp. olive oil, sage, salt and pepper. Roast in the oven 20 minutes, remove from oven and turn squash, then add pecans and continue to roast for another 20 minutes or until the squash is tender and beginning to brown.
Drain the farro and toss gently with the squash mixture in a large serving bowl. Sprinkle with parsley.

This recipe was taken from Yoga International magazine, winter 2012-13.
« Last Edit: October 08, 2013, 10:20:49 AM by samanthah304 »