Herby Farro with Butternut Squash and Sour Cream
Recipe Date:
September 1, 2023
Serving Size:
4
Cook Time:
01:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 1 1/2 cups chopped cilantro
- 1 cup chopped parsley
- 1/2 large yellow onion, coarsely chopped
- 4 garlic cloves, peeled
- 1/2 jalapeño, seeded (if desired) and coarsely chopped
- kosher salt & black pepper
- 1 tbsp extra virgin olive oil
- 1 1/2 cups farro
- 1 lb butternut squash
- 1/2 cup sour cream
- 1 tsp lime zest
- 2 tbsps lime juice
Directions
Tasting Notes: The farro has a great nutty flavor that works really well with Pinot Noir and the lime adds a brightness that mimics the cranberry zing in the Pinot.
Serena's Tips: Step 1 - add a little bit of water to get all the paste out of the blender. Step 3 - we reduce the water to 2.5 cups. As a time saver, if we have roasted butternut squash leftovers from a different dish we'll add that in at the end instead of roasting the squash with the farro.
Recipe:
- Website link
- Website address: cooking.nytimes.com/recipes/1020885-herby-farro-with-butternut-squash-and-sour-cream
Recipe courtesy of Ali Slagle for the New York Times. Photo courtesy of Johnny Miller for the New York Times.
