Farro with Roasted Butternut Squash
Let's talk a little more about farro... Farro is a whole grain that is an excellent source for complex carbohydrates. Additionally, farro has twice the fiber and protein than modern wheat. Different than some other whole grains, a carbohydrate in farro called cyanogenic glucosides has been found to stimulate the immune system, lower cholesterol and help maintain blood sugar levels. While farro does contain gluten, the gluten molecules are weaker than modern wheat, making it more easily digested.
Servings Prep Time
5-6Cups 15min
Cook Time
Servings Prep Time
5-6Cups 15min
Cook Time
  1. PREP Preheat Oven to 400ºF Peel and Chop Butternut Squash into 1" cubes Wash and Chop Chard into 2" pieces discarding the main vein Dice the onions Slice the mushrooms Rince the farrow
  2. add olive oil in a large dutch oven over med-high heat add onions and garlic stirring constantly until onions begin to caramelize.
  3. add mushrooms and stir for about 3 minutes or until they become soft.
  4. add the dry farro and stir for about 2 minutes.
  5. add 2 1/2 cups of water, chicken broth, or vegetable broth and bring to a boil
  6. Turn down and let simmer for 30 minutes.
  7. after simmering for 30 minutes, remove from heat and empty contents into a strainer.
  8. When the faro has about 10 more minuted to cook, Place chopped chard in an oiled skilled over med-medium high heat.
  9. Place contents back into the dutch oven.
Roasted Butternut Squash
  1. Oil the bottom of an oven safe dish with coconut oil and added the cubed squash
  2. add cinnamon & nutmeg and place in the oven uncovered for 30 minuted
Sautee Chard
  1. Once the farro is complete, place the chard into an oil skillet on medium heat and stir constantly until the chard becomes soft, or about 2 minutes.
  1. Add the sautéed chard to the farro in the dutch oven. Remove the roasted butternut squash from the oven and add the cubes the farro/chard combo Slightly toss all ingredients together taste and add salt and pepper as needed.
Recipe Notes