Farro With Butternut Squash And Sage Recipe

Farro: An ancient grain with a chewy texture and nutty flavor, perfect for adding substance to the dish.

Butternut squash: A sweet and earthy vegetable that becomes tender and caramelized when roasted.

Olive oil: Used to coat the squash, adding richness and helping it roast to perfection.

Salt: Enhances the natural flavors of the ingredients.

Black pepper: Adds a hint of spice and depth to the dish.

Sage: A fragrant herb that complements the sweetness of the squash and the nuttiness of the farro.

Parmesan cheese: Adds a savory, umami flavor that ties all the ingredients together.

When roasting butternut squash, make sure to spread the cubes out in a single layer on the baking sheet. This ensures even cooking and allows the squash to caramelize properly. Overcrowding the pan can lead to steaming rather than roasting, which will prevent the squash from developing that desirable golden-brown exterior.

• farro - Substitute with quinoa: Quinoa is a gluten-free grain that has a similar texture and nutritional profile to farro.

• butternut squash - Substitute with sweet potato: Sweet potatoes offer a similar sweetness and texture when roasted, making them a great alternative.

• olive oil - Substitute with avocado oil: Avocado oil has a similar flavor profile and high smoke point, making it suitable for roasting.

• parmesan cheese - Substitute with nutritional yeast: Nutritional yeast provides a cheesy flavor and is a great dairy-free and vegan alternative.

• Allow the farro and butternut squash mixture to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the cooled mixture into an airtight container. For best results, use a container that fits the amount of food snugly to minimize air exposure.
• Store the container in the refrigerator. The dish will stay fresh for up to 4 days.
• For longer storage, consider freezing. Place the mixture in a freezer-safe container or a resealable plastic bag. Remove as much air as possible to prevent freezer burn.
• Label the container or bag with the date to keep track of its freshness.
• When ready to eat, thaw the frozen mixture in the refrigerator overnight.
• Reheat the dish in a skillet over medium heat, stirring occasionally, until warmed through. You can also reheat it in the microwave, using a microwave-safe dish and covering it with a microwave-safe lid or plastic wrap to retain moisture.
• If the dish seems dry after reheating, add a splash of olive oil or a bit of vegetable broth to moisten it.
• For added freshness, sprinkle a bit more chopped sage and grated parmesan cheese just before serving.

• Stovetop Method:

  1. Heat a large skillet over medium heat.
  2. Add a splash of olive oil or a small pat of butter to the skillet.
  3. Once the oil or butter is hot, add the leftover farro with butternut squash.
  4. Stir occasionally, cooking for about 5-7 minutes until everything is heated through.
  5. If the mixture seems dry, add a tablespoon or two of water or vegetable broth to keep it moist.

• Microwave Method:

  1. Place the leftovers in a microwave-safe dish.
  2. Add a splash of water or vegetable broth to prevent drying out.
  3. Cover the dish with a microwave-safe lid or plastic wrap with a small vent.
  4. Microwave on medium power for 2-3 minutes, stirring halfway through.
  5. Check the temperature and continue heating in 30-second intervals if necessary.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftovers in an oven-safe dish.
  3. Add a splash of vegetable broth or water to keep the dish moist.
  4. Cover the dish with aluminum foil.
  5. Bake for 15-20 minutes, or until heated through, stirring halfway if needed.

• Steamer Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the leftovers in the steamer basket.
  3. Cover and steam for about 5-7 minutes, or until heated through.
  4. Stir gently before serving to ensure even heating.

• Oven: Used to roast the butternut squash until tender and slightly caramelized.

• Large pot: Necessary for boiling the farro according to package instructions.

• Baking sheet: Used to spread out the cubed butternut squash for roasting.

• Mixing bowl: Needed to combine the cooked farro, roasted butternut squash, and chopped sage.

• Drizzle bottle: Useful for drizzling olive oil over the butternut squash.

• Measuring cups: Essential for measuring out the farro, olive oil, and grated parmesan cheese.

• Measuring spoons: Used to measure the salt, pepper, and chopped fresh sage.

• Knife: Required for peeling and cubing the butternut squash, as well as chopping the sage.

• Cutting board: Provides a surface for peeling, cubing, and chopping the ingredients.

• Colander: Used to drain the cooked farro.

• Wooden spoon: Handy for tossing the farro, butternut squash, and sage together.

• Grater: Needed to grate the parmesan cheese before sprinkling it over the dish.

Pre-cook the farro: Cook the farro in advance and store it in the fridge. This way, you can simply reheat it when needed.

Buy pre-cut squash: Purchase pre-cut butternut squash from the store to save time on peeling and chopping.

Use dried sage: If you don't have fresh sage, use dried sage to save time on chopping.

Roast in batches: Roast the butternut squash while cooking the farro to streamline the process.

Grate cheese ahead: Grate the parmesan cheese beforehand and store it in the fridge for quick assembly.