Butternut Squash and Farro Salad recipe

Last Modified: Sat Jan 02 2021 04:13:17 GMT+0530 (India Standard Time)
  • 23 ounces
    Butternut squash, peeled, seeded and cut into 3/4-inch cubes (1 small squash)
  • 1 tablespoon
    Olive Oil
  • 1/4 teaspoon
    Salt
  • 1 pinch
    Black Pepper
  • 1/2 cup
    Farro
  • 2 cups
    Chicken or Vegetable stock
  • 1/4 teaspoon
    Whole Allspice
  • 1/4 teaspoon
    Coriander Seed
  • 1/4 teaspoon
    Grains of paradise
  • 1/4 teaspoon
    Cumin Seed
  • 1/4 cup
    Olive Oil
  • 2.5 ounces
    Preserved lemons
  • 1 ounce
    Pine nuts, toasted
  • 1 ounce
    Red Onion, minced (1/4 small onion)
  • 0.2 ounces
    Flat-leaf parsley, leaves only
  • #1
    Put the cubed butternut squash in a bowl and toss with the olive oil, salt and pepper. Dump the squash onto a non-stick baking sheet (you can line a regular sheet with parchment paper or a silicone mat) in a single layer.
  • #2
    Roast the butternut squash in a 350 degree F oven until tender and slightly browned around the edges (about 30-40 minutes).
  • #3
    While the squash roasts, put the farro in a saucepan along with the stock. Bring to a boil, and then turn down the heat to maintain a gentle simmer. The amount of time it takes to cook depends on the type of farro, so check the package for cooking times. When the farro is cooked, drain in a sieve.
  • #4
    To make the dressing, put the allspice, coriander seed, grains of paradise and cumin in a blender. Grind the spices into a powder. Add the olive oil and preserved lemons and blend to puree. The mixture will be pretty thick, but this is fine.
  • #5
    When the butternut squash and farro are done, put them in a large bowl with the toasted pine nuts and red onion and toss with the dressing. Finish by tossing in the parsley. Serve warm or at room temperature.