SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 171.7
  • Total Fat: 5.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 254.2 mg
  • Total Carbs: 28.2 g
  • Dietary Fiber: 4.7 g
  • Protein: 5.3 g

View full nutritional breakdown of Roasted Butternut Squash, Mushrooms & Farro calories by ingredient
Report Inappropriate Recipe

Roasted Butternut Squash, Mushrooms & Farro

Submitted by: SANDYHAZY
Roasted Butternut Squash, Mushrooms & Farro

Number of Servings: 8

Ingredients

    Olive Oil, 3 tbsp
    Portabella Mushrooms, fresh, 20 oz or 2.5 cups whole
    Butternut Squash, 3 cups, cubes
    Vegetable Broth, 2 cups
    Small White Onion, chopped.
    Rosemary, dried, 1 tbsp
    Thyme, dried, 1 tsp
    Garlic powder, 2 tbsp
    *Farro (Trader Joe's 10 min), 8.8 oz package
    salt & pepper to taste

Directions

Preheat oven to 400 degrees. Coat butternut squash with 1 tbsp of olive oil and rosemary. Spread on a baking sheet. Next, coat mushrooms with 1 tbsp of olive oil, 1 tbsp of garlic, and 1 tsp thyme. Spread on another baking sheet. Roast squash and mushrooms for 15 - 20 minutes or until squash is soft. Squash may take longer then the mushrooms.

For the farro. Heat 1 tbsp of olive oil in a pot, add chopped onion. Cook until slightly caramelized then follow the simmer instructions using the vegetable broth. Add 1 tbsp of garlic powder to the broth.

When squash, mushrooms & farro are cooked, combine in a large bowl. Season with salt and pepper to taste.

*Fresh garlic will work as well, I just ran out of fresh garlic. I used more garlic then in the recipe, but I like extra.

Serving Size: Makes 6-8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user SANDYHAZY.





TAGS:  Vegetarian Meals |

Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe