For Thanksgiving, I bought squash and fruit to arrange in a bowl on the dining room table.
Time to eat them!
I found this recipe in Epicurious for roasted acorn squash mixed with farro. I like this site because the reviews can be very helpful.
While the recipe calls for cooking the farro for one hour, someone kindly points out that farro grain comes several ways. Thank you Happygoin for the following explanation.
I cook with farro often and learned about it through trial and error. Farro is sold either whole, pearled or semi-pearled. It’s important to know what type of farro you’re cooking with. Whole grain farro includes the husk of the grain, and requires pre-soaking for several hours or overnight before using. If you use whole grain farro without soaking it, it will take much longer and signficantly more liquid than your recipe may say. Pearled or semi-pearled farro requires no soaking and cooks in about 20-25 minutes. The trade-off though is fewer nutrients.
And I didn’t use fresh kale. I have a bag of frozen, chopped kale from Trader Joes. I banged the frozen on the edge of the counter top to break it up, and poured some into a bowl. Microwaved it for a little bit, then let it sit until I mixed it in with the squash and farro. I’m sure fresh leaves would have a different texture, but these taste just as good.
The recipe is a bit like making risotto. But since I have pearled farro, I’m not standing over the pot stirring slavishly.
The squash is soft but the grains of farro are a little chewy — nice contrast. Toasting the grains comes through in the flavor, too. It’s worth doing.