Farro with roasted butternut squash & a savory cherries tomato meat sauce
A bowl/deconstructed version of stuffed butternut squash – hearty, delicious & packed with nutrients.
Recipe:
Ingredients: farro, pasture raised ground beef (from local farm Complete Circle, vendor @peachtreecitymarket ), medium size butternut squash, 2 celery sticks , onion (3/4 medium onion), 5 cloves garlic , 1.5 cups frozen organic cherries (defrosted), fresh herbs (rosemary, thyme & parsley), 3 oz tomato paste, brined peppercorns (optional), shredded mozzarella, olive oil & seasonings: @thislittlegoat Went to Morocco, salt & black pepper.
Start by preparing the farro (per instructions) and the butternut squash since these will take the longest. Cut squash in half, scoop out seeds & cut into 1” cubes. Toss lightly with olive oil, season with salt & @thislittlegoat Went to Morocco. Roast in oven at 425 for 20-25 minutes.
Chop up the onion, garlic & celery. Over medium heat, start sautéing, in a little olive oil, first the onions & then the garlic. Add the ground beef and brown. Season with salt & pepper. Add the celery, brined peppercorns, rosemary & thyme. Add the cherries, allow them to warm through & add 1/2 a small can of tomatoes paste. Stir well & season all with @thislittlegoat Went to Morocco. Take off heat & add fresh parsley.
Plate in a bowl: 1st farro, 2nd roasted butternut squash, 3rd meat sauce. Sprinkle with shredded mozzarella & a little more parsley.
Enjoy!
#inthekitchenwithnora #savorydishes #farrodishes #roastedbutternutsquash
