Warm Farro Salad with Roasted Butternut Squash | Autumn Lunch
(0)
45 min
Quick
Sezamo
O salată toscană caldă și sățioasă, vedeta perfectă a prânzurilor de toamnă. Boabele hrănitoare de farro sunt combinate cu dovleac plăcintar caramelizat la cuptor, baby spanac proaspăt, brânză Pecorino maturată și semințe crocante de dovleac, totul legat armonios cu un dressing fin de ulei de măsline și oțet balsamic.
Preparation method
Preparing and Roasting the Vegetables
Preheat the oven to 200°C. Peel the butternut squash and remove the seeds, then cut the flesh into uniform cubes of about 1.5-2 cm. Peel the red onion and cut it into thick slices or quarters.
Place the butternut squash cubes and red onion slices on a baking sheet lined with baking paper. Drizzle with 20 ml of the extra virgin olive oil, sprinkle with half of the sea salt and ground black pepper, and add the lightly crushed garlic clove. Roast the vegetables for 25-30 minutes, until the squash is tender, browned on the edges, and slightly caramelized.
Cooking the Grains and Preparing the Dressing
Meanwhile, rinse the farro under cold running water in a fine strainer. Place the farro in a pot with plenty of boiling water and the remaining sea salt. Cook over medium heat for about 20-25 minutes until the grains are tender but still have a pleasant al dente texture. Drain the farro very well and transfer it warm to a large salad bowl.
Chef's tip
For a signature Tuscan aromatic note, you can add 2-3 fresh sage leaves to the tray with the squash during the last 10 minutes of roasting.
Farro can be cooked a day in advance and kept in the fridge; before serving, reheat it gently in a pan with a tablespoon of water or vegetable stock before tossing it with the roasted squash.
45 min
Under an hour
