Mushroom and roasted acorn come together in a gorgeous farro dish. Pair this scrumptious side with roast chicken or serve it as a twist on a traditional Thanksgiving pilaf for a delicious meal.
- 2 lbs acorn squash 3 small squash or approximately 3 ½ cups cubed
- 2 tsp extra virgin olive oil
- ¾ tsp kosher salt plus additional for final seasoning
- Cooking spray
- 1 cup minced red onion or shallot
- 8 oz package sliced baby cremini mushrooms
- 1 ¼ cups farro
- 2 cups chicken broth
- 2 tsp minced rosemary
- 1 tsp good quality balsamic vinegar
- 2 TB toasted chopped walnuts
Preheat oven to 450 and line a cookie sheet with parchment or spray with cooking spray. Peel the outsides of acorn squash (it’s ok if some green remains), halve, scoop out seeds, and cut into cubes. Toss cubes with olive oil and ¾ tsp kosher salt. Spread on cookie sheet and roast in oven for 20-25 minutes, until well browned, stirring halfway through.
While squash is in the oven, spray a nonstick saucepan with cooking spray and heat over medium high heat. Cook onion and mushroom, for 7-9 minutes, stirring frequently, until softened and beginning to brown. Pour in broth and farro, bring to a boil, cover, and simmer until farro is tender and broth is absorbed. (Pearled/semi-pearled farro cooks in 20-30 minutes while whole farro cooks in 60-check your package to be sure). Toss warm roasted squash in with farro mixture. Stir in rosemary and balsamic vinegar. Season to taste with salt and pepper and garnish with walnuts.
If you’re time-crunched, feel free to substitute pre-cubed butternut squash from your produce section.