Roasted Butternut Squash Leek Hash Over Farro Recipes

BAKED FARRO AND BUTTERNUT SQUASH

Steps:

• Preheat the oven to 375 degrees F. Place the bacon on a baking rack set on a sheet pan and bake it for 20 to 30 minutes, until browned (it won't be crisp). Cut the bacon in very large dice.
• Meanwhile, in a small (9-inch) Dutch oven, such as Le Creuset, heat the olive oil and butter over medium heat. Add the onion and cook for 6 to 8 minutes, until tender and starting to brown. Add the thyme, 2 teaspoons salt and 1 teaspoon pepper and cook for 1 minute. Add the farro and chicken stock and bring to a simmer. Place the squash on top of the farro mixture, cover, and bake in the same oven with the bacon for 30 minutes, until the squash and farro are tender. Check once during cooking and add a little chicken stock if it's dry.
• Sprinkle the bacon and parmesan on the squash and farro and bake uncovered for 15 to 20 minutes, until most of the liquid evaporates, the farro and butternut squash are tender, and the cheese has melted. Serve hot directly from the pot.

ROASTED BUTTERNUT SQUASH & LEEK HASH OVER FARRO

Steps:

• Preheat oven to 400 degrees. Place the farro in a medium pot over medium heat with 1 1/2 cups water, the stock concentrate, and a pinch of salt. Bring to a boil, then reduce to a simmer and cook about 30-35 minutes, until farro is tender. Drain and set aside.
• Meanwhile, halve any larger pieces of butternut squash, then toss on a baking sheet with 1 tablespoon olive oil and a pinch of salt and pepper. Place in the oven for about 20 minutes, until golden brown and tender.
• While squash and farm cook, halve the leek lengthwise. Then, thinly slice the pale green and white parts only, and rinse under cold water to remove any silt. Mince or grate the garlic. Chop the mint leaves.
• Heat 1 tablespoon olive oil in a large pan over medium heat. Add the leeks and season with salt and pepper. Cook, stirring, for about 6 minutes or until tender. Add the garlic and cook for 30 seconds, until fragrant. Set aside.
• Once the squash is golden brown, add it to the pan with leeks and toss to combine. Stir in the mint and season with salt and pepper.
• Serve the squash and leek hash over the farro with a sprinkle of pepitas and feta on top! Tip Placing your baking sheet in the oven while it preheats will help ensure the butternut squash becomes fully caramelized and slightly crispy!

BUTTERNUT SQUASH & LEEKS

Steps:

• Preheat oven to 400.
• Original recipe called for 400 - I think, like the one reviewer mentioned - may be too high. Maybe 375? Another thought is to maybe add the leeks a little into the cookiing -- the squash is definatly going to take longer to cook. Just some tweaking going on here. thanks for looking, and cooking!
• In a large bowl, mix the squash, leeks, herb, salt, pepper, olive oil and pecans (if your are using them) together.
• Place on a cookie sheet (may take 2) and cook for appx 1/2 hour.
• This is some really good stuff!
• Cook time is 1/2 hour, prep time is going to vary - the squash does take time, but well worth it.
• Edit to add that after peeling, seeding and halving/quartering the squash, put it in the microwave for 2 to 3 minutes. This will help with dicing of the squash and help even out the cooking time with the leeks.