Warm Farro with Butternut Squash, Pancetta, Walnuts and Sherry Vinegar is a great side dish or entree on a winter evening. The addition of sherry vinegar gives it a nice zing and compliments the strong flavors. My tip for this dish is to add the cooked cubes of butternut squash at the end and toss gently so they don’t break up. Farro is a wonderful ancient Italian whole grain comprised from certain wheat species. If you prefer a vegetarian version just leave out the pancetta and add more olive oil. The walnuts add protein. It reheats well, and keeps in the fridge for a week.
Warm Farro with Butternut Squash, Pancetta, Walnuts & Sherry Vinegar
- 1 ½ cups farro
- 4 cups vegetable stock
- 1 medium butternut squash peeled and cubed
- 6 ounces pancetta diced
- 2 large shallots chopped
- 4 sage leaves minced
- 6 ounces walnut halves toasted
- 2 tablespoons olive oil
- 3 tablespoons sherry vinegar
- ½ cup Craisins
- 2 tablespoons fresh parsley. minced
- ½ teaspoon black pepper
- Toss butternut squash cubes in 1 tablespoon olive oil and place on a baking sheet lined with parchment paper. Roast butternut squash at 375 degrees for 30 minutes. Drain on paper towels and let cool.
- Bring salt, vegetable broth and farro to a boil in a medium pan on the stove. Reduce to a simmer and cook for 20-25 minutes. Turn off heat, stir and let rest covered for 10 more minutes.
- Heat 2 tablespoons olive oil in large saute pan. Brown pancetta until crispy. add shallots and sage lightly brown.
- Add warm farro to large saute pan and mix to combine. Continue cooking over medium heat. Add sherry vinegar, craisins, walnuts and pepper. Combine and cook a few minutes to combine flavors.
- Place farro in large serving bowl. Add the cooked butternut squash and parsley and gently toss.
- Serve warm.