Farro & Roasted Squash Pilaf
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Barley/Farro, 9 serving (1 package) Butternut Squash, 5 cup, cubes Olive Oil - Extra Virgin, 4 serving *Lemon Juice, 2 tsp Ocean Spray, Craisins Original Sweetened Dried Cranberries 1/3 cup (30g), 3 serving Pumpkin Seeds, 2/3 cup Scallions, raw, 3/4 cup, chopped Thyme, dried leaves, 2 tbsp
1. Preheat oven to 425. Line a baking sheet with parchment. In a small bowl, soak the cranberries in 1 1/2 cups hot water until slightly softened, about 40 minutes; drain.
2. In a laarge bowl, toss the squash with 2 tbsp olive oi, the lemon juice, 1 tsp salt and 1/4 tsp pepper. Transfer to the prepared baking sheet and bake, tossing once, until lightly browned, about 30 minutes; let cool.
3. Cook the Farro/Barley.
4. In a medium skillet, toast the pumpkin seeds of medium heat until puffed and pale brown, about 5 minutes; let cool.
5. In a large bowl, combine the farro, roasted squash, cranberries, pumpkin seeds, scallions, thyme and the remaining 1 1/2 tbsp olive oil; season with salt and pepper.
Can be served as a starch or a salad.
Number of Servings: 8
Recipe submitted by SparkPeople user KIMC6281.
2. In a laarge bowl, toss the squash with 2 tbsp olive oi, the lemon juice, 1 tsp salt and 1/4 tsp pepper. Transfer to the prepared baking sheet and bake, tossing once, until lightly browned, about 30 minutes; let cool.
3. Cook the Farro/Barley.
4. In a medium skillet, toast the pumpkin seeds of medium heat until puffed and pale brown, about 5 minutes; let cool.
5. In a large bowl, combine the farro, roasted squash, cranberries, pumpkin seeds, scallions, thyme and the remaining 1 1/2 tbsp olive oil; season with salt and pepper.
Can be served as a starch or a salad.
Number of Servings: 8
Recipe submitted by SparkPeople user KIMC6281.
Nutritional Info Amount Per Serving
- Calories: 395.8
- Total Fat: 8.3 g
- Cholesterol: 0.0 mg
- Sodium: 38.3 mg
- Total Carbs: 74.9 g
- Dietary Fiber: 5.6 g
- Protein: 8.1 g
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