Butternut Squash With Herbed Whole Grains
Yield 4
Butternut Squash with Herbed Whole Grains
An easy and nourishing Kids Cooking for Life favorite. Perfect as a side dish or main meal.
Ingredients
- Quick Cooking farro (Trader Joe’s has a good one)
- Vegetable broth or water, divided
- 1 cup shallot or onion, diced
- 1 butternut squash ( 2 lbs), peeled and diced
- 2-3 Tablespoons butter or olive oil
- ½ - 1 teaspoon salt
- ¼ teaspoon pepper (or to taste)
- 1 Tablespoon fresh thyme ( or mix w/ sage 1 teaspoon dried)
- ¼ cup fresh parsley, chopped
- ½ cup feta or parmesan cheese, crumbled or shredded
- 1/4 cup pepitas (pumpkin seeds) or dried cranberries, for color
Instructions
- Prepare farro according to the package directions using broth or water.
- Chop the shallot or onion.
- Peel and dice the squash. To do this, cut the squash in half just above the bottom bulb. Turn squash on flat end and cut peel off by slicing down with a knife. Rotate squash until all the peel has been removed. Then cut squash into small squares. Repeat with bulb half, scrapping out all the seeds first, using a spoon.
- Melt butter or olive oil in a 12-inch skillet over medium heat. Add onion and butternut squash. Season with salt and pepper. Cook, tossing frequently, until squash is lightly browned, 5 to 6 minutes.
- Add 1/4 cup water or broth, and reduce heat to a simmer.
- Cover, and cook until squash is fork-tender, 6-8 min.
- Chop herbs and parsley while the squash is cooking.
- Add the herbs, the cooked farro and cheese to the squash.
- Garnish with the pepitas (pumpkin seeds) or dried cranberries.
Notes
Variations to Try
- Pour leftovers into a casserole dish for later. Cool and store in the fridge. Reheat in a microwave or 350° oven for 20 mins and serve.
- Mix and match vegetables of your choice.
Something to Chew On
- The flour and butter base of the sauce is called a roux (pronounced “roo”). It is used in many recipes to thicken sauces combining fat and flour.
- What nutrients do bell peppers have?
- What does “folding” mean?