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A clay bowl of herbed farro dressing with butternuts squash and dried cranberries.

Warm Farro with Butternut Squash

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Tamara Andersen
Lots of healthy, Thanksgiving flavor in an easy-to-prepare stove top dressing!
5 from 1 vote

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Servings 4 servings
Calories 344 kcal

Ingredients
  

  • 2 cups butternut squash - cubed (see notes)
  • 2 tbsp olive oil - divided
  • 1 shallot - minced
  • 1 tsp garlic - minced
  • 1 cup farro - rinsed
  • 3 cups broth/stock
  • 1 generous sprig fresh thyme
  • 1 tsp sea salt/fresh ground pepper - or to taste
  • zest of 2 oranges - save oranges for the turkey sauce
  • ⅓ cup dried cherries - or cranberries
  • ¼ cup pecan pieces - toasted

Instructions

  • Toss the cubed root veg with a drizzle olive oil. Season with salt and pepper. Spread out on a baking sheet. Roast until tender but not soft when pierced with a fork. You want a bit of browning.
  • While the veg roasts, start the farro. Add a tablespoon of olive oil to a medium saucepan or small dutch oven over medium-high heat. 
  • Add the shallot and garlic. Cook until fragrant and beginning to soften. Add the farro. Stir to coat with oil.
  • Add the broth/stock, sprig of thyme, salt, and a few grinds of pepper. Remember to check seasoning prior to serving!
  • After 15 minutes, add the orange zest, and dried cherries. Toast the pecans and set aside.
  • When the farro grains are al dente (firm to the bite), drain any remaining liquid. Pull out the thyme sprig, toss the roasted butternut squash and toasted pecans, and cover until you're ready to plate.

Notes

I typically roast vegetables at 400 degrees (375 convection). Since you're likely roasting a turkey, you can roast them at the turkey temperature. It will probably take about 30 minutes. They get added into the dressing just prior to serving, so the timing works out fine. 
I use Bob's Red Mill Organic Farro. The suggested cooking time of 30 minutes works well with the rest of the menu. If you're waiting on your other dishes, simply drain the farro, toss in the roasted butternut squash, toasted pecans, and cover to keep warm. 

Nutrition

Calories: 344kcal | Carbohydrates: 54g | Protein: 11g | Fat: 8g

NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com