Cranberry Butternut Squash Farro Pilaf
This year’s Thanksgiving, like a lot of our Thanksgivings will be spent in Utah celebrating with both sides of the family since my husband and I each have family members living there. Michael’s side celebrates on Wednesday night at his mother’s home and mine celebrates on Thursday in a different place each year. This plan allows for both sides of families to gather; it’s brilliant and such a treat to enjoy two very different meals.
Wednesday night is an uber fantastic spread prepared by many hands including very traditional recipes (sans green bean casserole, thank goodness!). It’s lovely, well attended and cherished. Michael’s mother is 87 now. How many more will we enjoy?
Thursday we’ll enjoy a scrumptious meal with my sister’s family in Park City, Utah. We’ll all contribute to the meal. I’ve agreed to bring this yummy side dish because for me Thanksgiving meal is all about the sides. I love the variety of vegetables, flavors that match well with the turkey like my Winter Squash Mash or Roasted Brussels Sprouts and Cauliflower with Toasted Pecans and Bacon or Company Carrots.
I’ve introduced you to farro before in my California Caprese Farro Bowl. It’s a fabulous whole grain that boasts more fiber (2x) and as much protein (5 gms) as quinoa, cooks like brown rice and is nutty and chewy. It provides such a great base for this pilaf. Although grown primarily in Italy farro has become much more popular in the US especially with our health consciousness on wholesome grains. Americans seems to be ditching the white flours and pastas for higher fiber options. And although farro is typically pearled (outer husk removed for easier cooking) it’s still loaded with fiber. Call it good for the gut.
I prepare the farro by sauteing onion and celery in olive oil in a sturdy skillet. Add the garlic and farro (toasts it up a bit) and then the chicken broth and apple juice. The apple juice adds so much sweetness to the final product. Don’t skip this, or you can try adding at least 6 ounces apple juice and the other 6 ounces in water if you don’t want the sugar. Add the traditional spices, fresh parsley, some dried sage, rosemary and thyme (thank you Simon and Garfunkel). Bring to a boil, then cover tightly and let simmer for 25-30 minutes or until fluid is absorbed. If farro isn’t done and all the water is absorbed, then just add a little more water and keep simmering until farro is soft.
While farro is cooking, roast your butternut squash by tossing cubes with olive oil, my favorite seasoning, Herbes de Provence and some salt and pepper. Arrange on a baking sheet and bake for 20 minutes on 400 degrees F until nice and soft and roasty! Keep warm.
When farro is ready, spoon into serving dish and top with the butternut squash, dried cranberries, toasted almonds and pomegranate seeds plus more fresh chopped parsley. Toss together. It’s so colorful and full of nutritious goodness.
This dish just might take the place of your traditional stuffing if your family will let you. I’m bringing it to my family gathering this year, so that choice is easy for me!
- Cranberry Butternut Squash Farro Pilaf
- 1 Tbsp olive oil
- 1/2 onion, finely chopped
- 1 rib celery, finely chopped
- 3 garlic cloves, minced
- 1 1/2 cups farro rinsed and drained
- 2 cups low sodium chicken broth
- 1 1/2 cups apple juice
- 1 Tbsp fresh chopped parsley
- 1/4 tsp EACH dried sage, rosemary, thyme, freshly ground black pepper
- 2 cups butternut squash peeled and chopped into ½-inch cubes
- 2 tsp olive oil
- 1/2 tsp Herbes de Provence
- 1/4 tsp sea salt
- 1/8 tsp freshly ground black pepper
- 1/2 cup toasted almonds
- 1/2 cup pomegranate seeds
- 1/3 cup dried cranberries
- Heat oil in a large skillet placed over medium high heat. Add onions and celery; cook until softened. Add garlic and farro; cook one additional minute.
- Add chicken broth, apple juice, chopped parsley, dried sage, rosemary, thyme and black pepper to the skillet. Bring to a boil then cover and reduce heat to low. Gently simmer 25-30 minutes, or until farro is tender, stirring and replacing lid occasionally towards the end of cooking. Add additional water if farro has absorbed all the liquid and is still not done cooking. Check for doneness at 20 minutes. Once farro is tender, remove from heat (with lid on) and let steam 10 additional minutes (this will make for fluffier farro).
- While farro is cooking, preheat oven to 400 degrees F. Add butternut squash to a baking sheet. Drizzle squash with olive oil and season with Herbes de Provence, salt and pepper. Toss squash until evenly coated then arrange in a single layer. Roast for 20 minutes at 400 degrees F, or until tender.
- Once farro is cooked, drain in a fine hole strainer to remove any excess liquid and add to serving bowl. Stir in roasted butternut squash, almonds, pomegranate seeds and dried cranberries. Toss to evenly combine. Season with additional salt and pepper to taste. Garnish with chopped fresh parsley.
You will also enjoy:
Rosemary Roasted Butternut Squash
Citrus Green Beans with Almonds
Kim
Karen,
This looks wonderful. I have fresh sage, rosemary and Thyme. Would it be adjusted to about 1t. fresh for each herb? Is there any reason you prefer dried over fresh?
Thanks again
Karen
Hi Kim: Yes you would use 3x fresh to dried. So that would be about a 1 tsp of fresh to about 1/3 tsp dried. I use dried because it’s more convenient and cost effective. During the summer when I can grow fresh I’ll use it. And for special occasions I’ll buy fresh in the small packets available at most grocery stores. Good questions. I hope you tried the dish. It’s a new family favorite.
Ginny Green
I went to two stores (Ridleys & Smiths, Orem) & had clerks help me look for the farro but we couldn’t find it anywhere. It would be helpful to show the packaging so we know what to look for. I’m going to call some stores tomr to see if they have it. If I can’t find it what would be a substitute?
Karen
So sorry about not finding it at your grocer. I find it next the to the brown rice. It’s an up and coming grain, so there might not be a big supply. I hope you found it, but an equally good alternative would be brown rice or barley.
Mary Gallo
Hi! Can’t wait to make this, but would have liked to have the day before directions since I will be making 2 breasts and 1 whole turkey on T-day.
Karen
Sorry I missed your request Mary. I hope your Thanksgiving meal was amazing. I will do portions of this recipe ahead, but will put it all together on the day I serve so it is fresh.