Roasted Butternut Squash, Apple, and Farro Chowder
SoupsROASTED BUTTERNUT SQUASH, APPLE, AND FARRO CHOWDER
"Farro is an ancient whole grain related to wheat. When cooked, it has a chewy texture and slightly nutty flavor."
1 1/2 lb. peeled butternut squash, diced (4 cups)
4 Tbsp. canola oil, divided use
3 large Jonagold or Golden Delicious apples, peeled, cored, and cut into large dice
1 cup sliced shallots (4 large)
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/4 tsp. red pepper flakes
2/3 cup semi-pearled farro
8 cups water
2 Tbsp. chopped fresh mint, divided use
1/2 tsp. grated lemon zest, divided use
Preheat oven to 450 degrees F. Line 2 large baking sheets with parchment paper.
Toss squash with 2 tablespoons oil in bowl, and season with salt, if desired. Toss apples with 1 tablespoon oil in separate bowl, and season with salt, if desired. Arrange squash in single layer on 1 prepared baking sheet, and apples in single layer on other.
Roast squash 32 to 36 minutes, or until tender and browned on bottoms. Roast apples 22 to 24 minutes, or until browned.
Meanwhile, heat remaining 1 tablespoon oil in Dutch oven over medium-low heat. Add shallots, and season with salt, if desired. Cover, and cook 10 minutes, or until shallots are shrunken, stirring occasionally.
Add cumin, coriander, and red pepper flakes, and season with salt, if desired. Cook 30 seconds, or until fragrant.
Add farro and 8 cups water, and bring to a boil. Reduce heat to medium-low, and cook 25 minutes, or until farro is tender.
Stir in squash and apples, and remove from heat. Stir in 1 tablespoon mint and 1/4 teaspoon lemon zest.
Serve sprinkled with remaining 1 tablespoon mint and 1/4 teaspoon lemon zest.
Makes 6 servings
Source: Vegetarian Times magazine, September 2011
"Farro is an ancient whole grain related to wheat. When cooked, it has a chewy texture and slightly nutty flavor."
1 1/2 lb. peeled butternut squash, diced (4 cups)
4 Tbsp. canola oil, divided use
3 large Jonagold or Golden Delicious apples, peeled, cored, and cut into large dice
1 cup sliced shallots (4 large)
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/4 tsp. red pepper flakes
2/3 cup semi-pearled farro
8 cups water
2 Tbsp. chopped fresh mint, divided use
1/2 tsp. grated lemon zest, divided use
Preheat oven to 450 degrees F. Line 2 large baking sheets with parchment paper.
Toss squash with 2 tablespoons oil in bowl, and season with salt, if desired. Toss apples with 1 tablespoon oil in separate bowl, and season with salt, if desired. Arrange squash in single layer on 1 prepared baking sheet, and apples in single layer on other.
Roast squash 32 to 36 minutes, or until tender and browned on bottoms. Roast apples 22 to 24 minutes, or until browned.
Meanwhile, heat remaining 1 tablespoon oil in Dutch oven over medium-low heat. Add shallots, and season with salt, if desired. Cover, and cook 10 minutes, or until shallots are shrunken, stirring occasionally.
Add cumin, coriander, and red pepper flakes, and season with salt, if desired. Cook 30 seconds, or until fragrant.
Add farro and 8 cups water, and bring to a boil. Reduce heat to medium-low, and cook 25 minutes, or until farro is tender.
Stir in squash and apples, and remove from heat. Stir in 1 tablespoon mint and 1/4 teaspoon lemon zest.
Serve sprinkled with remaining 1 tablespoon mint and 1/4 teaspoon lemon zest.
Makes 6 servings
Source: Vegetarian Times magazine, September 2011
MsgID: 3156973
Shared by: Betsy at Recipelink.com
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Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes in Print - 10-25-14 Daily Recipe...
Board: Daily Recipe Swap at Recipelink.com
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