FARRO SQUASH RECIPE RECIPES

FARRO RISOTTO WITH BUTTERNUT SQUASH RECIPE | EATINGWELL

Farro Risotto with Butternut Squash Recipe | EatingWell image

Farro is a whole grain that is similar in taste and texture to barley. In this versatile side dish, it is cooked with butternut squash and served with Parmesan cheese and fresh sage.

Provided by Diabetic Living Magazine

Categories Healthy Butternut Squash Recipes

Total Time 1 hours 20 minutes

Number Of Ingredients 14

Ingredients

? cup farro
4 cups water
3 cups low-sodium vegetable broth
1 tablespoon olive oil
1 tablespoon butter
2 cups chopped, peeled butternut squash
1 small onion, chopped
3 cloves garlic, minced
¼ teaspoon salt
¼ teaspoon black pepper
? cup white wine, or low-sodium vegetable broth
? cup finely shredded Parmesan cheese
1 tablespoon snipped fresh sage
1 bunch Fresh sage leaves and/or finely shredded Parmesan cheese

Steps:

In a medium bowl mix together farro and the 4 cups water. Soak for 30 minutes and drain well.
In a medium saucepan heat the broth and keep warm over low heat.
In a large saucepan heat olive oil and butter over medium heat. Add squash, onion, garlic, salt and pepper; cook and stir for 5 to 6 minutes or until onion is just softened. Add the drained farro and cook, stirring constantly, about 3 minutes or until toasted. Add the wine and stir constantly about 2 minutes or until liquid is evaporated. Add 1/2 cup of the hot broth and stir constantly until completely absorbed. Continue adding the remaining broth, 1/2 cup at a time, until the farro is creamy and just tender, about 25 minutes total. Remove from heat and stir in the 1/3 cup shredded Parmesan cheese and 1 tablespoon snipped fresh sage.
Spoon onto four serving plates. If desired, garnish with additional fresh sage leaves and finely shredded Parmesan cheese.

Nutrition Facts : Calories 266.7 calories, CarbohydrateContent 35.8 g, CholesterolContent 12.4 mg, FatContent 8.2 g, FiberContent 4.6 g, ProteinContent 8.3 g, SaturatedFatContent 3.5 g, SodiumContent 414.5 mg, SugarContent 4.1 g

SUMMER SQUASH FARRO BOWL RECIPE | REAL SIMPLE

Summer Squash Farro Bowl Recipe | Real Simple image

Look no further for your next satisfying, delicious, vegetarian dinner. This healthful recipe balances building blocks to create a healthful meal–including beans, vegetables, whole grains, and avocado—and does it all in just 35 minutes. It’s amazing what properly roasting vegetables and chickpeas will do: the beans become crispy and chewy, the zucchini and yellow squash delectably caramelized, and the onion redolent with umami. For a gluten-free version, substitute short-grain brown rice or quinoa for the farro. Pairing tip: This dish goes well with a light, earthy red like pinot noir or a nearly effervescent white like vinho verde.

Provided by Robby Melvin

Total Time 35 minutes

Yield Serves 4

Number Of Ingredients 11

Ingredients

1 15-oz. can low-sodium chickpeas, drained and rinsed
2 medium zucchini, sliced into 1-in.-thick half-moons (about 2 cups)
2 medium yellow squash, sliced into 1-in.-thick half-moons (about 2 cups)
1 red onion, sliced (1 cup)
¼ cup olive oil, divided
1?¾ teaspoons kosher salt, divided
1?¼ cups farro
1 teaspoon lime zest plus ¼ cup fresh juice, divided (from 2 limes)
1 avocado, sliced
Fresh cilantro leaves, for serving
¾ cup plain whole-milk Greek yogurt

Steps:

Preheat oven to 450°F. Line a baking sheet with parchment paper. Toss chickpeas, zucchini, squash, onion, 2 tablespoons oil, and 1 teaspoon salt on baking sheet. Roast until zucchini and squash are browned and chickpeas are crisp, 20 to 25 minutes.
Meanwhile, prepare farro according to package directions. Drain; transfer to a large bowl. Stir in 2 tablespoons lime juice and remaining 2 tablespoons oil and ¾ teaspoon salt.
Divide farro mixture among bowls and top with squash mixture, sliced avocado, and cilantro. Stir yogurt, lime zest, and remaining 2 tablespoons lime juice in a small bowl. Serve with farro bowls for dolloping.

Nutrition Facts : Calories 671 calories, CarbohydrateContent 85 g, CholesterolContent 6 mg, FatContent 27 g, FiberContent 20 g, ProteinContent 24 g, SodiumContent 900 mg, SugarContent 11 g

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BUTTERNUT SQUASH FARRO BAKE | RECIPES | WW USA

Packed with wholesome ingredients, this casserole makes a fantastic one-dish meal. Slide it out of the oven, all bubbling and hot, and you've got a comforting, crowd-pleasing dinner.
From weightwatchers.com
Total Time 115 minutes
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In a small bowl, combine walnuts, Pecorino and remaining 2 tablespoons sage; sprinkle evenly over farro mixture. Cover with foil and bake for 15 minutes; uncover and cook until casserole is heated through and top is lightly browned, about 5 minutes more. Yields about 1 heaping packed cup per serving.

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ROASTED ACORN SQUASH WITH FARRO STUFFING | ALLRECIPES

Maitake mushrooms make the squash stuffing extra special. They're meaty, crisp, and rich, but not overpowering.
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Add cranberries and thyme; cook, stirring, until cranberries have plumped, about 4 minutes more. Remove thyme. Stir in cooked farro, pecans, and parsley. Heat through. Season with remaining salt and pepper and balsamic vinegar. Spoon farro mixture into the squash halves. Return to oven to keep warm until serving.

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SUMMER SQUASH FARRO BOWL RECIPE | REAL SIMPLE

Look no further for your next satisfying, delicious, vegetarian dinner. This healthful recipe balances building blocks to create a healthful meal–including beans, vegetables, whole grains, and avocado—and does it all in just 35 minutes. It’s amazing what properly roasting vegetables and chickpeas will do: the beans become crispy and chewy, the zucchini and yellow squash delectably caramelized, and the onion redolent with umami. For a gluten-free version, substitute short-grain brown rice or quinoa for the farro. Pairing tip: This dish goes well with a light, earthy red like pinot noir or a nearly effervescent white like vinho verde.
From realsimple.com
Reviews 4.5
Total Time 35 minutes
Calories 671 calories per serving

Divide farro mixture among bowls and top with squash mixture, sliced avocado, and cilantro. Stir yogurt, lime zest, and remaining 2 tablespoons lime juice in a small bowl. Serve with farro bowls for dolloping.

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ROASTED SQUASH WITH FARRO AND ALMONDS RECIPE | MYRECIPES

Look for farro, a grain gaining in popularity, in your supermarket, or substitute wild rice. High in fiber, farro's firm texture and nutty flavor pair well with tender, sweet roasted squash and creamy crumbles of cheese.
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BUTTERNUT SQUASH, FARRO, AND KALE RECIPE | ALLRECIPES

Super fast and surprisingly good. Add goat cheese if desired.
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Calories 398.9 calories per serving

Pour chicken soup over the chicken mixture. Stir raisins and pine nuts into the mixture; cook until everything is heated through, 5 to 10 minutes.

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FARRO, KALE & SQUASH SALAD RECIPE | EATINGWELL

After a good charring in the skillet, kale stems add a tender-crisp bite and touch of smokiness to this healthy vegetarian kale salad. Feel free to use this healthy recipe as a guide; swap out the farro for any whole grain or the squash for any roasting vegetable, such as cauliflower.
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Total Time 1 hours 0 minutes
Category Healthy Butternut Squash Recipes
Calories 371.6 calories per serving

To assemble: Stir the farro and squash into the kale salad; arrange on a platter. Serve topped with the kale stems, feta and pepitas.

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FARRO AND ROASTED SQUASH PILAF | RACHAEL RAY IN SEASON

From rachaelraymag.com
Total Time 45 minutes

In a large bowl, combine the farro, roasted squash, cranberries, pumpkin seeds, scallions, thyme and the remaining 1 1/2 tablespoons olive oil; season with salt and pepper.

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STUFFED ACORN SQUASH WITH FARRO | SOUTHERN LIVING

Roasted acorn squash is one of the reasons we love fall - drizzled with maple syrup or sprinkled with brown sugar, nothing quite compares to the simple deliciousness of this fall squash. So what happens when you add a stuffing made from farro, herbs, and cranberries? A side dish so complete and flavorful, the seasonal flavors explode in your mouth and you forget all about the other dishes on the table. This recipe is made as an easy-prep side dish but it is also hearty enough to be eaten as a supper entrée. Test Kitchen Tip: Roasting the squash cut side down helps get great caramelized color on the squash and ensures the center is perfectly tender. The farro mixture can be made the day before and put into the roasted squash before baking. Stir shredded deli chicken into any leftover farro for a quick and robust grain salad, or store leftover farro mixture in an airtight container in the refrigerator for up to one week.
From southernliving.com
Total Time 45 minutes

Mound about ½ cup farro mixture into cavity of each squash half. Bake at 450°F, about 5 minutes. Drizzle with oil, and serve.

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You might not be familiar with red kuri squash, which looks like a mini pumpkin (it's about 4-5 inches in diameter) and which is undoubtedly my favorite type of winter squash. In French red kuri squash is called potimarron, translating to something like "chestnut pumpkin," and this name more aptly describes the deep and chestnutty flavor red kuri squash develops when cooked. Made with silky leeks and nutty farro, this is a healthy recipe that is sure to please almost any palate. Click here to see 10 Vegetarian Recipes.
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Once the farro is fully cooked (you can cover the pot for 5 minutes to ensure doneness), add red kuri cubes. Remove from the heat and stir in the Parmesan and parsley. Season to taste with salt and pepper, and add additional Parmesan if desired.

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FARRO-STUFFED ACORN SQUASH | RECIPES | WW USA

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