Whether you’re cooking for a crowd or just a few, this absolutely delicious, healthy and satisfying side will be celebrated at every table!  My Farro with Roasted Butternut Squash, Walnuts and Kale is versatile, too. It’s a great supper for a meatless Monday night, and you can adapt the ingredients with the season. My video shows how you can whip up this simple side dish, and the complete recipe follows. Happy Thanksgiving!

Yield: 4 cups
Time: 30 minutes

INGREDIENTS

½ small butternut squash, washed, peeled and cut into ½” cubes (about 1 ¼ cup)
1 Tbsp. vegetable oil
1 cup pearled farro
1 Tbsp. extra virgin olive oil
2 Tbsp. red wine vinegar
1 clove garlic, finely chopped or grated
½ lb. Swiss chard, sliced into ¼” ribbons
½ cup chopped walnuts
½ cup dried cranberries, unsweetened
½ cup roughly chopped parsley

DIRECTIONS

Preheat oven to 400ºF. Place the butternut squash on a baking sheet and toss with salt, pepper and vegetable oil. Roast, turning the chunks over once or twice, until soft and golden, about 20 minutes.

Place the farro in a pot of salted water and boil until al dente, about 15 minutes. Drain.

While the farro is cooking whisk together the olive oil, red wine vinegar and garlic. Stir half into the farro while it is warm. Reserve the rest. Allow the farro to cool to room temperature.

Place the Swiss chard in a saucepan. If it is still wet from washing, cover the pot and heat to wilt the leaves and cook the stems, about 5 minutes. If the leaves are dry add a couple of tablespoons of water to the pan before proceeding. Drain any excess liquid from the pan.

Add the butternut squash, Swiss chard, walnuts, cranberries, parsley, and remaining oil and vinegar to the farro. Stir to combine. Taste and adjust seasoning with salt and pepper.  Drizzle with additional olive oil, if desired.

Calories per ½ cup serving:  210
Protein: 5 grams
Total fat: 9 grams
Carbohydrates: 32 grams
Fiber: 6 grams
Sodium: 65 mg