Roasted Butternut and Avocado Farro Salad

Roasted Butternut and Avocado Farro Salad

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Recipe type: Side Prep time:  15 mins

Total time:  35 mins Serves: 2-3 servings

 

INGREDIENTS

  • 1 cup peeled and chopped butternut squash
  • 3 tablespoons grapeseed oil
  • ½ tablespoon of cumin
  • 1 bag of trader joes Farro
  • 2 cups of chicken broth
  • ½ a red onion, diced
  • 1 bunch of cilantro, chopped
  • 1 tomato chopped, or a cup of grape tomatoes sliced in half
  • 1 avocado, chopped
  • 1 lime, juiced
  • Salt and pepper to taste

 

INSTRUCTIONS

  • Preheat your oven to 400 degrees F. Toss the butternut squash in the grapeseed oil and cumin. Put the butternut in foil and wrap it up, and place on a baking tray. Roast in the oven for about 12-15 minutes or until soft.
  • In a medium saucepan, add the bag of farro and chicken broth and cook as per directed – about 15 minutes.
  • Once the farro is finished, transfer to a mixing bowl and add the red onion, cilantro, tomato, avocado and as much of the lime juice to your liking. Season with salt and pepper, and serve. It tastes great heated up or cold.
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Balsamic Reduction Butternut Mash

Balsamic Reduction Butternut Mash

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Recipe type: Side Prep time:  60 mins

Total time:  75 mins Serves: 4-6 servings

 

INGREDIENTS

  • 1 ¾ cups peeled and chopped sweet potato
  • 1 ¾ cups peeled and chopped butternut squash
  • 3 sprigs of rosemary (removed from twigs)
  • 5 tablespoons olive oil
  • 5 sprigs of thyme
  • 1 cup balsamic vinegar
  • ½ cup of goat’s cheese
  • Salt and pepper to taste

 

INSTRUCTIONS

  • Preheat your oven to 350 degrees F. Place the butternut and sweet potato on a foil covered baking tray with your rosemary and cover in olive oil. Toss the pieces to make sure they are all covered. Cover with tin foil, shiny side down and place the tray in the oven for 35-40 minutes or until soft.
  • Put the red onion in a medium saucepan over a medium-high heat. Add the thyme and balsamic vinegar. Bring to boil and then reduce down to a simmer. You are going to reduce the vinegar until the onions become gooey and sticky, about 15-20 minutes. When the onions are done remove the thyme twigs.
  • Once the butternut and sweet potato have roasted remove it from the oven and let it cool.
  • In a large mixing bowl add the onions, butternut, sweet potato and crumb in the goat cheese. Mix it all together to create a mash. Add salt and pepper to taste.