Nothing spells comfort like butternut squash and Brussels sprouts! So give this plant-based (vegan) Balsamic Butternut Squash and Brussels Sprouts with Farro a try this week. The vegetables offer so much savory goodness when roasted and paired together, as they are in this simple roasted farro dish. The golden hue of butternut squash is a calling card for its beta carotene content, and the pungent flavor of Brussels sprouts foreshadows its potent sulfur compounds—both are powerful antioxidants linked with health protection. Best of all, these veggies are in season during the cooler months, when fresh produce offerings may not be as widely available. The combination of these vegetables with farro—a whole grain form of ancient wheat traced back to Italy—makes this recipes a satisfying dish in one—just combine it with a plant protein, such as Grilled Spicy Sesame Tofu, for a simple, nutritionally balanced meal. Plus, the combination of vegetables and farro means this dish is off the charts in levels of heart- and gut-healthy fibers.
Balsamic Butternut Squash and Brussels Sprouts with Farro is also a great recipe for your holiday table. I brought a big dish of this to Thanksgiving this year, and it was a hit among everyone: vegetarians, vegans, and omnivores alike. Bring it to your next potluck or party and watch it become the most popular dish at the party. If you’re in a rush, use pre-cut squash, available at many grocery stores. And if you are avoiding gluten, you can easily substitute a different grain for farro, such as sorghum, buckwheat or brown rice. The leftovers are great the next day too.
Watch me make this recipe in my Instagram Live Plant-Based Cooking Class here.
Bring broth to boil in a medium pot over medium heat. Add farro, cover, and simmer for 25-30 minutes, stirring occasionally, until just tender. Do not overcook. Replace moisture lost to evaporation with additional liquid, if needed. Drain any leftover broth from farro and set aside.