Wednesday, September 24, 2014

Caramelized Onion with Baked Squash over Farro

Hello friends! It has been awhile, and I have been  a busy busy bee. I haven't had as much time as I like in the kitchen.  After whipping up this recipe, I had to share. I used a crocked neck squash called a Tahitit squash from my dad's garden for the latest creation in the kitchen. My dad had gotten the packet of seeds came from Southern Exposure Seed Company, a small Virginia based seed co-op who has many seeds that are grown organically. Specifically, these heirlooms do well in the coastal plain, piedmont and mountain areas of Virginia. Pretty neat! The second pretty neat fact is this squash I had gotten from my dad LAST fall. A very hardy squash for sure. Don't worry though if your local store does not carry any Tahitit around because butternut squash or acorn squash are great substitutes.



Tahitit squash



Caramelized Onion with Baked Squash over Farro





 Ingredients
  • 1 cup farro, dry
  • 2-3 cups veggie or chicken broth o
  • 1 large sweet onion, chopped
  • 1/2 of a whole butternut squash (about 2 cups)
  • 1 Tbsp maple syrup - toss with onions before baking
  • 2 tsp coconut oil (or olive oil)
  • 2 cloves garlic, minced
  • 1 tsp cinnamon
  • 1 tsp cayenne pepper 
  • salt and pepper to taste
  • walnuts, chopped
  • cheese if desired
Directions

Preheat oven to 400 degrees. Slice the squash into two long halves (Only use HALF of the squash- you can still cook it and make it into a fun soup recipe). Remove the seeds from the squash. I sprinkled some salt, cayenne, and cinnamon over top the squash. Place the squash in a roasting pan with flesh side up to bake for 30-45 minutes or until it is easily poked through with a fork. 
 

Chop the onion and toss the chopped onion with the maple syrup,  coconut oil and the garlic. Lightly spray a roasting pan with cooking spray and place onions and garlic mixture in the dish for 15-20 minutes. While the squash is roasting, prepare the farro by placing 1 cup of dry farro in a small pot along with 2 1/2 cups of broth. Bring to a boil over medium-high heat, cover with lid and reduce to a simmer. Simmer on low for 20-30 minutes or until the liquid is absorbed and farro is tender.

When the squash is done baking, let cool and then scoop out the guts into a blender. Add salt and pepper to taste and blend till smooth. Combine the squash, onions and cooked farro to a large mixing bowl. Sprinkle with your favorite cheese and walnuts then enjoy! I added two eggs for a delish dinner.

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Thanks!

Edie






P.S.- Your dog pic of the week.