Description
This Butternut Squash with Farro and Goat Cheese can be served as a side dish or a hearty salad!
Ingredients
Units
Scale
- 1/4 cup extra virgin olive oil, divided
- 2 tablespoons maple syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon dijon mustard
- 1 cup pecan halves
- 1 onion, diced
- 1 large butternut squash, peeled, seeds removed, and cut into cubes (about 6 cups cubed squash)
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups cooked farro
- 4 ounces crumbed goat cheese
Instructions
- In a small bowl, whisk together 2 tablespoons extra-virgin olive oil, 2 tablespoons maple syrup, 1 tablespoon maple cider vinegar, 1 teaspoon dijon mustard. Set aside.
- IHeat 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!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: side dish recipe
- Method: stove top
- Cuisine: American
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 370
- Sugar: 5.3 grams
- Fat: 15.2 grams
- Carbohydrates: 51.4 grams
- Fiber: 6.6 grams
- Protein: 11.2 grams