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12Ingredients
60Minutes
400Calories
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Ingredients
US|METRIC
5 SERVINGS
- 1 butternut squash (medium, about 2 pounds)
- 6 Tbsp. olive oil (divided)
- salt
- freshly ground black pepper
- 1 cup semi pearled farro (see Note up top)
- 1/3 cup pepitas (toasted, I used, and love, the salted ones)
- 3 oz. ricotta salata (or another salty cheese, crumbled or coarsely grated, about 3/4 cup, omit to make vegan)
- 1 Tbsp. sherry vinegar
- 1 Tbsp. water
- 1/2 tsp. table salt
- 1/2 tsp. granulated sugar
- 1/2 red onion (small, finely chopped)
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Directions
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NutritionView More
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400Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories400Calories from Fat210 |
| % DAILY VALUE |
| Total Fat23g35% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium410mg17% |
| Potassium590mg17% |
| Protein10g |
| Calories from Fat210 |
| % DAILY VALUE |
| Total Carbohydrate43g14% |
| Dietary Fiber7g28% |
| Sugars3g |
| Vitamin A190% |
| Vitamin C35% |
| Calcium10% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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Reviews(3)
Derek 4 years ago
I always add a lot of onions, but give them more than thirty minutes to pickle. Do this first next time.
B F 6 years ago
Fabulous recipe. I’ve served it to 2 different groups with very different food likes, & both enjoyed. The pickled onion was a terrific compliment to the other flavors
Emily M. 7 years ago
This recipe is excellent. The dish has a lot of texture with the farro and pumpkin seeds. The sweet squash is nicely complimented by the salty ricotta or feta.