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!

 

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You will also enjoy:

Fresh Herb Couscous Stuffing

 

 

 

 

 

Rosemary Roasted Butternut Squash

 

 

 

 

 

Citrus Green Beans with Almonds