Herby Farro With Butternut Squash And Sour Cream Recipes

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BUTTERNUT SQUASH AND FARRO SALAD

Provided by Michael Symon : Food Network

Categories     side-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 15



Butternut Squash and Farro Salad image

Steps:

  • Preheat the oven to 400 degrees F. Drizzle the squash with olive oil and season with salt and pepper. Spread into an even layer on a baking sheet and roast until light golden brown and cooked through, 15 to 20 minutes.
  • Meanwhile, rinse the farro and place in a medium saucepot. Add 2 cups water, the cider, bay leaves and a pinch of salt and bring to a boil. Reduce to a simmer and cook until tender, 15 to 30 minutes. Drain and cool.
  • Whisk together the oil, vinegar, Dijon, honey and orange zest and juice in a large bowl, then season with salt and pepper. Add the farro, roasted squash, arugula, parsley, pistachios and Parmesan and toss until everything is well incorporated. Once everything is combined, taste for seasoning, adding additional salt and pepper if needed. Serve at room temperature.

1 small butternut squash, peeled and medium diced
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
1 1/2 cups dried farro
1 cup apple cider
2 fresh bay leaves
4 ounces extra-virgin olive oil
2 ounces sherry vinegar
1 tablespoon Dijon mustard
2 teaspoons honey
Zest and juice of 1 orange
4 cups arugula
1/2 cup parsley leaves, roughly torn
1/4 cup whole toasted pistachios
Shaved Parmesan, for serving

BAKED FARRO AND BUTTERNUT SQUASH

"This is a recipe from California chef Maria Sinskey. The flavors and textures are amazing."

Provided by Ina Garten

Categories     main-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 10



Baked Farro and Butternut Squash image

Steps:

  • Preheat the oven to 375 degrees F. Place the bacon on a baking rack set on a sheet pan and bake it for 20 to 30 minutes, until browned (it won't be crisp). Cut the bacon in very large dice.
  • Meanwhile, in a small (9-inch) Dutch oven, such as Le Creuset, heat the olive oil and butter over medium heat. Add the onion and cook for 6 to 8 minutes, until tender and starting to brown. Add the thyme, 2 teaspoons salt and 1 teaspoon pepper and cook for 1 minute. Add the farro and chicken stock and bring to a simmer. Place the squash on top of the farro mixture, cover, and bake in the same oven with the bacon for 30 minutes, until the squash and farro are tender. Check once during cooking and add a little chicken stock if it's dry.
  • Sprinkle the bacon and parmesan on the squash and farro and bake uncovered for 15 to 20 minutes, until most of the liquid evaporates, the farro and butternut squash are tender, and the cheese has melted. Serve hot directly from the pot.

6 thick-cut slices applewood-smoked bacon
2 tablespoons good olive oil
1 tablespoon unsalted butter
1 1/2 cups chopped yellow onion (1 large)
2 teaspoons chopped fresh thyme leaves
Kosher salt and freshly ground black pepper
1 1/2 cups pearled farro
3 cups good chicken stock, preferably homemade
3 cups (3/4-to-1-inch-diced) peeled butternut squash
1/2 cup freshly grated parmesan cheese

HERBY FARRO WITH BUTTERNUT SQUASH AND SOUR CREAM

The herb and chile paste that seasons rice in arroz verde is also a great match to nutty farro and sweet butternut squash. As everything bakes in the oven, the garlic and onion lightly steam, the herbs wilt, and the farro tenderizes while maintaining its signature chew. Fresh lime zest and juice perk everything up. This dish is great with salmon, pork or chicken - or, skip the sour cream and this becomes a hearty, vegan main that partners well with black beans.

Provided by Ali Slagle

Categories     grains and rice, main course, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 11



Herby Farro With Butternut Squash and Sour Cream image

Steps:

  • Heat the oven to 375 degrees. In a blender, combine the cilantro, parsley, onion, garlic, jalapeño, 1 teaspoon salt and a few grinds of pepper on low speed until a wet, coarse paste forms, stirring and scraping the sides of the blender as needed.
  • In a large Dutch oven, heat the olive oil over medium-high, then add the farro, season with 1 teaspoon salt, and cook, stirring, until the farro smells toasty, about 2 minutes. Add the herb paste and 3 cups water. (Pour the water into the blender to get every last bit of herb paste, then pour the water into the pot.) Bring to a simmer.
  • Scatter the squash on top, cover, and bake until the farro and squash are tender, 35 to 40 minutes. (All the water may not be absorbed).
  • Meanwhile, stir together the sour cream, lime zest and 1 tablespoon lime juice in a small bowl. Season with salt and pepper.
  • Let the farro sit 5 minutes, season to taste with salt and pepper, then stir in the remaining tablespoon of lime juice. Serve the farro with a drizzle of sour cream and top with fresh parsley and cilantro leaves.

1 1/2 cups chopped cilantro leaves and tender stems, plus more for garnish
1 cup chopped parsley leaves and tender stems, plus more for garnish
1/2 large yellow onion, coarsely chopped
4 garlic cloves, peeled
1/2 jalapeño, seeded (if desired) and coarsely chopped
Kosher salt and black pepper
1 tablespoon extra-virgin olive oil
1 1/2 cups farro
1 pound peeled butternut squash, cut into 3/4-inch pieces (about 3 cups)
1/2 cup sour cream
1 teaspoon lime zest plus 2 tablespoons juice (from 1 lime)

BUTTERNUT SQUASH SOUP WITH SOUR CREAM

Skip the line at the corner bistro, and prepare our Butternut Squash Soup with Sour Cream at home. This simple, scrumptious Butternut Squash Soup with Sour Cream can easily be made a part of your smart eating plan.

Provided by My Food and Family

Categories     Recipes Using Soup

Time 45m

Yield Makes 8 servings, about 1 cup soup each.

Number Of Ingredients 8



Butternut Squash Soup with Sour Cream image

Steps:

  • Heat oil in large saucepan on medium heat. Add squash, onions and garlic; cook 5 min. or until crisp-tender, stirring occasionally. Stir in allspice; cook and stir 1 min.
  • Add bouillon and water. Bring to boil; cover. Simmer on low heat 15 min. or until squash is tender. Process, in batches, in food processor until smooth. Return to saucepan; cook until heated through, stirring occasionally.
  • Ladle into 8 bowls. Top with sour cream.

Nutrition Facts : Calories 200, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 6 g

1 Tbsp. olive oil
2 butternut squash (4 lb.), peeled, seeded and cut into chunks
1 onion, chopped
1 clove garlic, minced
1/2 tsp. ground allspice
2 WYLER'S Instant Bouillon Chicken Flavored Cubes
3-3/4 cups water
1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream

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