Farro and Roasted Butternut Squash

If you are looking for a new twist to your Thanksgiving menu or just something new to try this fall, you might consider this recipe. Christy Greer sent it to me and we just tried it this week. It was so tasty...better than you would expect. I prepared it as a main entree and it definitely filled us up. However, over the Thanksgiving holiday, I am going to make it as a side for my extended family.

Christy made some adjustments to it, as did I, but here is the recipe:

2 cups farro, rinsed and drained (I used barley instead)
2 teaspoons fine-grain sea salt
5 cups water (or stock)
3 cups butternut squash, cut into 1/2-inch dice (I used more than this)
1 large red onion cut into 1/8ths (white onion worked just as well)
1 tablespoon fresh thyme, minced
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 cup walnuts, deeply toasted
3 tablespoons toasted walnut oil (or more olive oil)
1/4 cup goat cheese, crumbled (I used feta cheese)

Preheat oven to 375.

Combine the farro, salt, and water in a large, heavy saucepan over medium heat. Cover and simmer, stirring occasionally, until the farro is tender, 45 minutes to an hour, or about half the time if you are using semi-pearled farro. Taste often as it is cooking, you want it to be toothsome and retain structure. Remove from heat, drain any excess water, and set aside.

While the farro is cooking toss the squash, onion, and thyme with the olive oil, balsamic vinegar and a couple big pinches of salt on a rimmed baking sheet. Arrange in a single layer and place in the oven for about 20 minutes. Toss the squash and onions every 5-7 minutes to get browning on multiple sides. Remove from the oven, let cool a bit, and mince just 1/2 of the red onions.

In a large bowl gently toss the everything (except the goat cheese) with the toasted walnut oil (or olive oil). Taste and add a bit of salt if necessary. Serve family-style in a simple bowl or on a platter garnished with the goat cheese.

Serves 6 - 8 as a side, less as a main.