This one-pot farro, butternut squash and dried cherry recipe is the fall side dish to beat all others!
Butternut squash is like the crowned prince of the fall vegetable scene. As a kid I was a passionate squash hater. There aren't many things that I refused to eat, but squash in any form caused the pursed mouth and turned up nose that likely made my parents roll their eyes in private. As an adult, I learned to love the natural sweetness of butternut squash. I commend my parents for not saying, "I told you so" the first time I talked about the beauty of a Butternut Squash Soup. And don't even get me started on my obsession with spaghetti squash.
When I first thought of this recipe, I was going to roast the butternut squash then stir it into the farro. But I really wanted something that only required one pot and allowed me to set it to simmer, then walk away to play with my kids. That's when my One-Pot Beet, Rosemary & Kale Arborio Rice Pilaf sprung to mind. Why couldn't I grate the butternut squash, just like I did with the beet, and simmer it with the farro?
I'll confess that the grating idea resulted in an obnoxious amount of patting myself on the back.
Originally, I was going to add the dried tart cherries towards the end of the cooking time, but at the last minute threw them with the farro. The cherries soaked up the cooking liquid and plumped up into juicy, sweet and tart jewels.
If you don't have farro on hand, you could also try this recipe with brown rice or barley. The cooking time might need to be adjusted slightly, but you'll still get the high fiber benefits of whole grains.
Even if you think you don't like butternut squash, I urge you to try my Hearty Chicken Stew with Butternut Squash & Quinoa, which is one of the most popular items on Cookin' Canuck. This Winter Vegetable Soup with Butternut Squash & Cauliflower is another great option for squash newbies.
Other healthy farro recipes:
Hearty Mushroom, Farro & Ginger Soup
Farro Salad with Sun-Dried Tomatoes, Spinach & Cashews
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One-Pot Farro, Butternut Squash, & Dried Cherries Recipe
Ingredients
- 1 teaspoon olive oil
- ½ medium yellow onion chopped
- ¾ cup farro
- 2 cloves garlic minced
- 1 tablespoon + 2 teaspoon white wine vinegar
- ¾ teaspoon dried sage
- ¼ small butternut squash peeled, seeded & grated (about 1 cup)
- ⅓ cup dried cherries
- 2 cups vegetable broth
- ¼ teaspoon ground pepper
- 2 tablespoons minced flat-leaf parsley
Instructions
- Heat the olive oil in a large saucepan set over medium heat.
- Add the onion and cook until tender, 4 to 5 minutes.
- To the onions, add the farro, garlic, vinegar and sage. Stir, cooking, until the farro is coated, about 1 minute.
- Stir in the grated butternut squash, dried cherries and vegetable broth.
- Bring the mixture to a boil, then cover and reduce heat to medium-low.
- Cook until almost all of the liquid is absorbed, about 45 minutes.
- Stir in the pepper and parsley. Serve.
Notes
Nutrition
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Michelle
Love all the fall flavors going on in this dish.