Who knew that ancient grains could be so amazing?
When it comes to making side dishes I usually like to stick with a side salad or some kind of pasta dish, but I have to tell you: farro is rocking my world. I would eat it every.single.day. and never tire of it! Throw in my favorite roasted vegetables, a little oil and cheese and you’ve got yourself a winning side dish. Or, if you’re me, main dish with a slice of pork loin on the side.
It’s the roasted butternut-onion combo. Just gets me every time!
The best part about this recipe is it makes a TON of food, so you can eat off of it all week long. I even added a butternut squash cheese sauce to the very last bowl I had! Or throw in some great goat cheese (GASP) or parmesan (double GASP) and you’ve got an addiction.
I got a fever…and the only prescription…is more farro.
BALSAMIC-ROASTED BUTTERNUT FARRO
- 2 cups pearled farro
- 4 cups chicken stock (or vegetable stock)
- 1 large butternut squash, peeled and seeded and cut into 1″ cubes
- 1 large onion, cut into wedges
- 1 tsp garlic powder
- 1 tsp thyme
- 1 tsp salt
- 1 tsp pepper
- 4 Tbsp balsamic vinegar
- 2 Tbsp olive oil
Preheat oven to 400. Bring farro and chicken stock to a boil, then reduce heat and boil for 15-20 minutes or until the farro is chewy and done. Drain and set aside. Toss the butternut squash and onions with the garlic powder, thyme, salt, pepper, olive oil, and balsamic vinegar. Roast at 400 for 15-20 minutes, stirring every 5 minutes until the squash is caramelized and soft. Add the roasted veggies to the cooked farro and toss. Check for seasonings; I added a little bit more balsamic at the end for an extra punch.
EAT!
Now I just need to figure out if there’s enough time to make this for breakfast…
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Thank you all so much for your kind comments on yesterday’s post. This has been quite the challenging year, but we’re pushing through and trying to focus on the positives of it all! We really are so thankful to have so much support and love from our family, friends, and from you guys. God is good!
So excited to see that you’re hooked on farro..you know I love it!! 🙂
Now farro is gonna rock my world and that is all there is to it. Girl, this looks awesome! xo
this looks so bomb
This looks REALLY tasty! I read your post from yesterday and I’m really sorry the past few months have been so hard for you! We are praying! I’m in Texas now, is there anything I can bring back for you to cheer you up?
yum! i just discovered farro. can’t wait to eat more.
Okay, when I saw balsamic in the title, I was hooked. I could practically drink the rich dark goodness. This dish looks amazing and so pure. I love it!
I vaguely remember hearing about farro before but now I’m really interested to try it! I think it’s time to stock up on feta, goat, and parmesan cheese..
I’ve never cooked farro but this looks terrific. Of course I love anything with butternut squash!
I haven’t tried farro yet, but I love me some squash! Looks great. So sorry to hear about another tragedy for you 🙁 Stay strong girl.
I need to cook with farro more often– I always forget about it!
Heather this sounds delicious!! I adore butternut squash and have prepared it many ways. I don’t know about the health benefits, but imagine they are similar to other grains in that they provide lots of fiber and so does the squash. Wonderful new product to try. Thanks and God bless you and Nate.
This looks so yummy! I love butternut!
Bookmarked! I’ve never made farro… 🙂 Looks delicious!
This looks amazing! Love the bunnernut & onion combo 🙂
I’ve never had farro, but I bet I’d love it! I love anything that’s grainy and carby. 🙂
That sounds delicious! Thanks for sharing. 🙂
I would love to try this with all my different flavored balsamics!
This sounds like my perfect, weeknight meal. Easy, healthy but also really flavorful. Genius!