Tuscan Farro and Roasted Butternut Squash Salad | Autumn Lunch
(0)
40 min
Under an hour
Sezamo
O salată toscană de toamnă caldă și hrănitoare, cu cereale antice farro fierte al dente, cuburi dulci de dovleac plăcintar caramelizat la cuptor, miez crocant de nucă și fâșii savuroase de brânză Pecorino, totul completat de prospețimea mixului de rucolă și un dressing catifelat cu oțet balsamic.
Preparation method
Ingredient preparation and roasting the squash
Preheat the oven to 200°C and line a baking sheet with parchment paper. Peel and deseed the butternut squash, then cut it into bite-sized cubes of about 2 cm.
Place the squash cubes on the baking sheet, drizzle with 2 tablespoons of the total extra virgin olive oil and season with dried thyme, half of the sea salt and a pinch of freshly ground black pepper. Bake in the oven for 20-25 minutes, until the squash is tender and lightly browned at the edges.
Boiling the farro and toasting the walnuts
Meanwhile, rinse the farro grains under cold running water. Bring them to a boil in a large pot with water and a pinch of sea salt. Cook the farro over medium heat for 20-25 minutes until al dente, then drain well and let cool slightly for a few minutes.
Chef's tip
You can boil the farro and roast the squash in advance; stored in the refrigerator in an airtight container for up to 3 days, they are ready for a quick lunch assembly.
For extra texture and elegance, sprinkle a few fresh pomegranate seeds on top or drizzle with a few drops of balsamic glaze.
45 min
Under an hour
