Start to finish: 2 hours, 5 minutes (Active: 35 minutes. Inactive: 1 hour, 30 minutes)
Servings: 5
Roasted Squash
4 tablespoons olive oil
1 3/4 cups (about 8 ounces) diced butternut squash
1 3/4 cups (about 8 ounces) diced acorn squash
Farro Bowl
3 tablespoons olive oil
3 tablespoons minced onion
2 cups uncooked farro
4 cups water
1 tablespoon oil
2 cups chopped cabbage
1/2 cup chopped parsley
Preheat the oven to 450 degrees F.
In a medium bowl, toss the butternut squash and acorn squash with the olive oil.
Transfer the squash to a foil-lined baking sheet and place in the oven. Roast until the squash is cooked and brown around the edges, about 1 hour. Remove from the oven and set aside.
Meanwhile, in a medium pan, heat the olive oil over medium heat. Add the onion and cook until the onion has softened and is fragrant, about 2 minutes. Add the farro and cook for about 2 more minutes.
Add the water and bring the mixture to a simmer over medium heat. Cover the pan and simmer until the farro is cooked and the water is absorbed, about 25 minutes.
While the farro is cooking, heat the oil in a large pan over medium heat. Cook the cabbage until it is softened and browning around the edges, about 5 minutes.
Transfer the cabbage to a large bowl and mix it with the cooked farro and vegetables. Stir in the parsley. Serve hot, or refrigerate and serve chilled.
Nutrition information per serving: 486 calories; 142 calories from fat; 16 g fat (2 g saturated; 0 g trans fats); 0 mg cholesterol; 12 mg sodium; 71 g carbohydrate; 14 g fiber; 2 g sugar; 13 g protein.
-The Culinary Institute of America in Hyde Park, New York
