Warm Farro Salad + Roasted Butternut Squash with Sage and Butter
Yield: 10-12 servings.
- 4 cups Butternut Squash (about 1 small squash), cut into small cubes
- 2 Shallots, peeled and sliced into rings
- 1 teaspoon Sea Salt
- 1/2 teaspoon Coarse Ground Pepper
- 2 tablespoons Olive Oil
- 2 cups dry Farro, cooked (keep warm) – Kamut or Wheatberries can also be used
- 1 cup Pecans, roughly chopped and toasted
- 6 tablespoons Butter
- 1/4 cup Small Sage Leaves
- 2 tablespoons Maple Syrup
- 1/3 cup crumbled Goats' Cheese (optional)
- Preheat the oven to 425 degrees. Place the cubed squash on a parchment-lined baking sheet and sprinkle with the sea salt and pepper. Drizzle the olive oil over the squash and toss to coat. Roast in the preheated oven for 20-25 minutes (tossing halfway through), or until squash is tender and lightly caramelized on top.
- Place the butter in a saucepan and melt over medium/high heat. Continue cooking until butter begins to foam. Add the sage leaves to the foaming butter. Continue to cook, giving the pan a swirl every 10 seconds or so until the butter becomes lightly browned and gives off a nutty aroma. Remove from heat and stir in the maple syrup.
- Put squash in a bowl along with the cooked farro and toasted pecans. Pour the sage-maple brown butter over and toss to coat. Sprinkle with crumbled goats' cheese, if desired.
- Serve warm.