Farro with Roasted Squash, Feta, and Mint
Recipe Date:
September 1, 2024
Serving Size:
6
Cook Time:
00:45:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 3 tbsps olive oil
- 2 tsps sugar
- 3/4 tsp ground cinammon
- 3/4 tsp fine sea salt
- 1/4 tsp black pepper
- 1/8 tsp cayenne
- 3 lbs winter squash, seeded and sliced
- 1 1/2 cups apple cider
- 2 1/2 tsps kosher salt
- 1 1/2 cups farro
- 2 tbsps apple cider vinegar
- 2 garlic cloves
- 1/2 tsp black pepper
- 7 tbsps olive oil
- 3 ozs feta cheese
- mint of arugula, or both
Directions
Tasting notes: We love winter squash with Pinot as the earthyness of the squash plays so well with the earthy elements of the Pinot but the additional flavors from the apple cider, mint and feta add brightness which compliments the Pinot's fruit.
Serena's tips: Mint makes it really bright and is a fun contrast. Be careful with how much cinnamon you put in as depending on your palate, it can overwhelm. You can substitute vegetable stock for apple cider to reduce the sweetness level. Consider this as a fun side dish for Thanksgiving.
Recipe:
- Website link
- Website address: https://cooking.nytimes.com/recipes/1018514-farro-with-roasted-squash-feta-and-mint
Recipe courtesy of Melissa Clark for the New York Times. Photo courtesy of Andrew Scrivani for the New York Times.
