Butternut Squash - Farro Pilaf
by Zehorit Heilicher, Tastemaker in Residence
My three daughters are on a continuous culinary exploration during this pandemic. They are cooking beans from scratch, making rice pilafs with herbs, baking challah and carrot cakes, and generally flexing their cooking muscles. What can I say? I am a very happy mamma! It is very rewarding to observe how they express creativity in the kitchen and their love of sharing flavorful, beautiful, and healthy food with their circle.
My daughter, Orielle, LOVES farro. So, this fall, as we look towards Thanksgiving, I decided to experiment with this ancient, nutritious grain that is gaining popularity. Farro is a type of wheat that originated in the fertile crescent and was even found in tombs of Egyptian kings! It is prized in the Middle East and Italian cooking as well. It can be tricky to prepare, depending on the type you actually purchase. The whole grain can take up to 1-1.5 hours to cook! However, if you purchase the semi-pearled (semiperlato in Italy), your cooking time is down to 30 minutes. With its nutty flavor and chewy texture, farro is the perfect canvas for many flavors.
This Thanksgiving, instead of your rich and heavy mashed potatoes try this Butternut Squash - Farro Pilaf, with its sweet notes of roasted squash and maple syrup and the tang of sherry vinegar and crumbled cheese. Perhaps then you will not suffer the post-turkey coma…
photo by Zehorit Heilicher
Butternut Squash – Farro Pilaf
For more on farro:
Farro: An Ancient and Complicated Grain Worth Figuring Out
Serves 8
Ingredients:
FOR FARRO:
16 ounces farro
64 ounces vegetable broth, or more, to cover the farro
FOR THE SQUASH:
1 medium butternut squash, peeled, seeded, and cut into 1" pieces
1/3 cup extra virgin olive oil
1/4 cup minced fresh sage
2 teaspoons kosher salt
1 teaspoon ground black pepper
VINAIGRETTE:
1/2 cup sherry vinegar
1/4 cup extra virgin olive oil
1/4 cup maple syrup
1/4 cup minced shallot
salt and pepper, to taste
ADD-ONS:
2 cups choice of greens, (see note)
1 cup choice of minced herbs, (See note)
1 cup choice of dried fruit, (see note)
1 cup choice of herbs, (see note)
1 cup choice of toasted nuts, (see note), optional
Instructions
COOK THE FARRO: Place the farro in a large pot and cover with vegetable broth. Cover the pot and place over medium-high heat and bring to a boil. Reduce the heat and cook until the farro is tender, but not mushy.
Drain the farro and place in a large bowl.
ROAST THE SQUASH: Heat oven to 400F and line a sheet pan with parchment paper or a silicone mat.
Combine cut squash, minced sage, olive oil, salt, and pepper in the sheet pan and toss to combine. Place in the hot oven and roast for 30-40 minutes, until squash pieces are cooked through and lightly caramelized. Take out of oven and set aside.
MAKE THE VINAIGRETTE: While farro and squash are cooking make the vinaigrette. In a medium bowl whisk together all the vinaigrette ingredients. Taste and adjust seasoning to your preference. Set aside.
PREPARE THE ADD-ONS: Mince your choice of herbs and your dried fruit (as needed).
Crumble the cheese and set aside.
ASSEMBLE & SERVE: Add the cooked squash, vinaigrette, and choice of the add ons and gently toss to combine. Reserve a little of the cheese and the herbs for garnish.
Spread the mixture on a serving platter and top with the reserved garnishes.
Serve immediately.
Pilaf will keep in the fridge for several days.
NOTE: Some of my favorite Add-On combos:
1. Arugula, basil, currants, fontina, and pine nuts
2. Baby spinach, mint, dried apricots, goat cheese, and pecans
3. Baby Kale, dill, feta, raisins, and walnuts
4. Mizuna, cilantro, feta, dates/figs, and pepitas