Blood Orange Olive Oil Farro With Roasted Butternut Squash

Posted by in Recipes on Sep 18, 2012 . .
  • 2 cups farro, rinsed and drained
  • 2 tsp. fine-grain sea salt
  • 5 cups water (or stock)
  • 3 cups butternut squash, cut into ½ inch dice
  • 1 large red onion cut into 1/8ths
  • 1 Tbsp. fresh thyme, minced
  • 3 Tbsp. Olive Cart South Haven Blend extra virgin olive oil
  • 1 Tbsp. Olive Cart South Haven 25 Year Aged Balsamic vinegar
  • 1 cup walnuts, deeply toasted
  • 3 Tbsp. Olive Cart Blood Orange extra virgin olive oil
  • ¼ cup goat cheese, crumbled

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 3 tablespoons of Olive Cart South Haven Blend extra virgin olive oil,Olive Cart South Haven 25 Year Aged 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 everything (except the goat cheese) with 3 tablespoons of Olive Cart Blood Orange extra virgin 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.

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