Heirloom Squash Farrotto
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- 4 cup(s) butternut squash, 1/2 inch dice
- 1/2 cup(s) cilantro leaves
- 1 tablespoon(s) cumin seeds
- 2 cup(s) farro or barley
- 1 can(s) garbanzo beans
- 3 clove(s) garlic, minced
- 2 tablespoon(s) jalapeni, minced
- 2.5 tablespoon(s) lemon juice, divided
- 4 tablespoon(s) olive oil
- 1 cup(s) plain yogurt
- 3/4 cup(s) red onion, 1/2 inch dice
- 1/4 cup(s) red onion, thinly sliced
- Toast cumin until fragrant, about 4 minutes. Grind in spice grinder. Mix 1.5 into yogurt. Add 1 T lemon juice and minced garlic. Season with salt and pepper.
- Preheat oven to 400. Toss squash in oil. Season with salt and pepper. Roast for 25 minutes.
- Cook farro in water. Drain.
- Saute, onion, garlic, chili and garbanzo beans.
- Toss together with 1.5 t cumin and 2 T lemon juice
This recipe is a personal recipe added by keensolutions and has not been tested or endorsed by MyRecipes.
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Heirloom Squash Farrotto Recipe at a Glance
- COURSE: Side Dishes/Vegetables