Roasted Butternut Squash and Farro with Almonds and Blue Cheese


After overdosing on cookies and other sweet treats over the holidays, it’s now time for me to do a little detoxing. My body is seriously screaming for vegetables and crisp, clean flavors.

Last week I had some of my closest girlfriends over for dinner and I knew they were feeling the same way, so I wanted to come up with a meal that left us feeling good. This recipe is one that I’d torn out of Southern Living several weeks ago and though I’d been dying to try it, I’d had no real opportunity to do so. My husband isn’t such a big fan of butternut squash, and since the recipe makes quite a bit (and didn’t seem like a dish that would be good as leftovers), it didn’t make sense to make it until I was cooking for a larger group.

Served alongside an amazing slow cooker roasted chicken (will post that recipe soon!), this colorful, flavorful dish was a huge hit. So much so that one of my friends texted me early the next morning and said she dreamed about it!



Roasted Butternut Squash and Farro with Almonds and Blue Cheese

Serves 6 as a side dish. Adapted from Southern Living.


1 cup uncooked farro
1 small butternut squash (or 2 large sweet potatoes), peeled and cut into 1/2-inch pieces (about 1.5 lbs)
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground black pepper
6 tablespoons olive oil, divided
3 Tbsp balsamic vinegar
2 Tbsp honey
1/8 tsp ground red pepper
1 shallot, minced
3 cups chopped radicchio
1 cup loosely packed fresh flat-leaf parsley leaves, torn into pieces
3 ounces crumbled blue cheese< (or to taste)
1/4 cup roasted almonds, coarsely chopped/p>


Bring 6 cups salted water to a boil in a large pot over high heat. Add farro, and boil, stirring occasionally, 25 to 30 minutes or until tender. Drain farro, and spread in a single layer on a jelly-roll pan to cool (approximately 30 minutes).
Meanwhile, preheat oven to 450°. Toss together squash, next 4 ingredients, and 2 Tbsp. olive oil in a large bowl. Spread squash in a single layer in a lightly greased jelly-roll pan, and bake 10 to 15 minutes or just until tender. Cool in pan 30 minutes.
Stir together next 4 ingredients, and remaining 1/4 cup olive oil in a small bowl. Add salt to taste. Let stand 10 minutes.
Stir together farro, radicchio, and parsley in a medium bowl. Spoon desired amount of vinaigrette over farro; toss to coat. Transfer to a serving platter. Top with roasted squash, almonds, and, if desired, blue cheese. Serve with remaining vinaigrette.