Farro pilaf with mushrooms and roasted butternut squash
4 spray(s), divided
Raw butternut squash
3½ cup(s), cubed
2 tsp, extra virgin
¾ tsp, divided (or to taste)
4 small, minced (or 1 cup minced red onion)
8 oz, sliced
Canned chicken broth
2 tsp, fresh, minced
1 tsp, high quality
⅛ tsp, freshly ground (optional)
2 Tbsp, toasted
- Preheat oven to 450°F. Line a cookie sheet with parchment paper or coat with cooking spray.
- Place squash on prepared pan; toss with oil and 3/4 teaspoon salt. Spread squash into a single layer and roast, stirring halfway through, until well-browned, about 20 to 25 minutes.
- While squash is cooking, coat a nonstick saucepan with cooking spray; heat over medium-high heat. Cook shallots and mushrooms, stirring frequently, until softened and beginning to brown, about 7 to 9 minutes.
- Pour broth and farro into pan and bring to a boil over high heat; reduce heat to low, cover and simmer until farro is tender and broth is absorbed about 20 to 30 minutes (pearled/semi-pearled farro cooks in 20 to 30 minutes while whole farro cooks in 60 minutes – check your package carefully).
- Add warm squash to farro mixture; stir in rosemary and vinegar. Season to taste with salt and pepper, if desired; garnish with walnuts. Yields about 3/4 cup per serving.