This Butternut Squash with Farro and Goat Cheese is a perfect side dish for any holiday or a great hearty winter salad. You’ll love the bright flavors and contrasting textures!

Save This Recipe!

Enter your email and I'll send it straight to your inbox. Plus you'll get new recipes from me every week!

By submitting this form, you consent to receive emails from Happy Healthy Mama.

If you’re looking for a Thanksgiving side dish that lands outside the usual lineup, you’ve landed in the right place.

If you’re looking for a warm butternut squash salad (ish) that could pass as a delicious lunch, you’ve landed in the right place.

If you just want a new way to prepare your butternut squash, you’ve landed in the right place. Let’s go!

Recipe Ingredients–What You Need

1/4 cup extra virgin olive oil, divided
Rich in heart-healthy monounsaturated fats and antioxidants, olive oil supports cardiovascular health and reduces inflammation.

2 tablespoons maple syrup A natural sweetener that provides trace minerals like manganese and zinc while offering a touch of antioxidant protection.

1 tablespoon apple cider vinegar
Contains acetic acid, which may help regulate blood sugar levels and support healthy digestion.

1 teaspoon Dijon mustard
Adds flavor with minimal calories.

1 cup pecan halves
Packed with healthy fats, fiber, and antioxidants, pecans promote heart health and help keep you feeling full.

1 onion, diced
Rich in vitamin C, antioxidants, and sulfur compounds that support immune function and may reduce inflammation.

1 large butternut squash, peeled, seeds removed, and cut into cubes (about 6 cups)
A great source of vitamins A and C, fiber, and potassium—excellent for immune support, eye health, and digestion.

1 teaspoon dried thyme
Contains antioxidants and antimicrobial compounds that can support immune health and add depth of flavor naturally.

1/2 teaspoon salt
Salt enhances the flavor of every ingredient.

1/4 teaspoon black pepper
Provides piperine, a compound that may improve nutrient absorption and offer anti-inflammatory benefits.

3 cups cooked farro
An ancient whole grain high in fiber, protein, and magnesium, farro supports digestive health and sustained energy. Farro is one of my favorite grains. It has a chewy texture and slightly nutty flavor. You can get whole grain farro, pearled farro, or semi-pearled farro. The cooking time varies; whole grain farro that’s not been processed at all takes the longest to cook. Follow the instructions on the package to cook ahead of time, or use my tutorial on how to cook farro (on the stovetop or in the Instant Pot).

4 ounces crumbled goat cheese
A good source of protein and calcium, goat cheese is easier to digest than cow’s milk cheese and adds creamy richness.

Substitutions and Variations

If you have allergies to certain ingredients or just want to see what else will work with this hearty farro salad, here are some ideas for you.

Use pumpkin seeds instead of pecan halves.
Use red onion in place of the regular onion.
Sweet potato can be used in place of the butternut squash.
Add pomegranate seeds for a pop of bright color and to make the dish look even more festive. Dried cranberries would also be nice here.
Red wine vinegar can be used in place of apple cider vinegar.

How to Make Butternut Squash with Farro and Goat Cheese

In a small bowl, whisk together 2 tablespoons extra-virgin olive oil, 2 tablespoons maple syrup, 1 tablespoon apple cider vinegar, 1 teaspoon dijon mustard. Set aside.
Heat a large skillet over medium heat. Add the pecans to the dry skillet and toasted them until they are fragrant, just a few minutes. Be careful not to burn them. Remove them from the skillet and set aside.
Heat the remaining 2 tablespoons olive oil in the same skillet. Add the onion and butternut squash cubes. Season with 1 teaspoon dried thyme, 1/2 teaspoon salt, 1/4 teaspoon pepper, and sautée until the cubed butternut squash is tender and browned, about 10-15 minutes.
Stir in the cooked farro, and top with the sauce. Stir and cook about 1 more minute. Transfer the squash and farro mixture to a large bowl. Top with the toasted pecans and goat cheese. Serve and enjoy!

I hope you love this Butternut Squash with Farro and Goat Cheese recipe as much as we do! If you make this recipe, or any Happy Healthy Mama recipe, I would LOVE to see it! Please take a pic and share it on Instagram or Facebook and tag me @happyhealthymama ? Also, if you try it, would you mind rating the recipe? It’s VERY helpful for me and other readers if the recipes have ratings and reviews. I appreciate you!

Maryea

I am a wife and a mama who has a passion for healthy living. Happy Healthy Mama is a place for me to share recipes for delicious, wholesome food and my desire to live everyday with great health and happiness.