This is what I did:
I washed and cut the squash in half, removed and cleaned the seeds; then, drizzled some olive oil, and sprinkled salt, pepper and sage leaves all over it.
Baked it for 40 minutes at 375F.
I then skinned and cubed the squash.
While the squash was cooking, I cooked the farro according to the instructions on the package.
Then I assembled the salad.
Ingredients:
1C cubed, cooked and cooled Delicata squash or any other squash.
1 C cooked and cooled Farro.
1 C mint or parsley
1/2 C red onions, chopped
1/2 C chopped and toasted nuts, pine nuts preferred
1/2 C olive oil
1/4 C lemon juice
salt and pepper to taste
Mix, and place in the refrigerator to absorb all the flavors.
Note: Farro is whole wheat grain. You cook it the way you cook pasta. Look for it in specialty provisions store, or order it via a whole grain provider.
p.s. lettuces and tomatoes are way too expensive these days. This salad offers enough variety to stand up to any meal. You can add some greens, btw, or anything else to this basic make-ahead salad.
ReplyDeleteEnjoy.
I have come to love farro. This recipe looks wonderful. I have never had luck growing squash! So I use the Farmers Market. thanks for sharing.
ReplyDeletePatricia, they need a lot of room! Set them in a pot and offer them a trellis to climb on, a heavy one against a garage wall. They need to be tied and suspended by a harness of sorts. Look around the house for old t-shirts you can use to cradle the fruit until mature.
ReplyDeleteGrowing your own allows you to try new species the farmers do not grow.
Good luck.
The salad sounds wonderful and as it happens I need more recipes using farro. This is my first visit to your blog and I've spent some time browsing through your earlier entries. I'm so glad I did that. You've created a lovely spot for your readers to visit and I'll definitely be back. I hope you have a great day. Blessings...Mary
ReplyDeleteMary, welcome! I shall keep Farro on top of my list.
ReplyDelete