Caramelized Onion with Baked Squash over Farro
- 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
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.
P.S.- Your dog pic of the week.