Farro with Butternut Squash, Pecans & Market Harvest Spice
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By Lynne Char Bennett
Rated 5.0 stars by 1 users
By Lynne Char Bennett
4
Farro, a type of wheat, is my go-to grain when I’m casting about for a hearty side dish, an add-in to soups or stews or, with the addition of some protein, a full meal. I relish farro’s slight chewiness, which complements both soft and crunchy partners, and its more neutral flavor showcases its adjuncts. For an easy do-ahead, double or even triple the amount of farro you need – the leftovers freeze well. If prepping a whole butternut squash, you can make other dishes like butternut squash soup from the remaining amount.
This recipe combines fall flavors with Market Harvest Spice, which is a little smoky from alderwood smoked sea salt, savory from ajwain and nigella and bright from a smidge of Aleppo and urfa chiles. One thing it doesn’t have is alliums, so those who have allium allergies can forego the onion in this recipe and still enjoy it. For the gluten sensitive, feel free to try a wild rice blend instead, and, unless you are trying to cut down on salt, season the farro and squash with salt before cooking.
All the components can be made ahead and kept separate until ready to serve. You can offer this side warm or at room temperature, just be sure not to add the nuts until just before serving to preserve their texture. Other nuts/seeds such as roasted pepitas (pumpkin seeds) will also work well, adjust the amount accordingly.
1 tablespoon Oaktown Spice Shop Market Harvest Spice, or to taste