Roasted Butternut Squash, Mushrooms & Farro
- Minutes to Prepare:
- Minutes to Cook:
- 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 cupsSmall White Onion, chopped.Rosemary, dried, 1 tbsp Thyme, dried, 1 tsp Garlic powder, 2 tbsp *Farro (Trader Joe's 10 min), 8.8 oz packagesalt & pepper to taste
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.
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.
Nutritional Info 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
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