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Balsamic Butternut Squash and Brussels Sprouts with Farro


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  • Author: The Plant-Powered Dietitian
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Diet: Vegan

Description

The comforting marriage of butternut squash, Brussels sprouts and farro come together in this simple roasted, plant-based (vegan) recipe, which is wonderful for a rustic meal or your holiday table.


Scale

Ingredients

Farro:

Vegetables:

  • 2 pounds butternut squash, peeled, cubed
  • 1 pound fresh Brussels sprouts, trimmed, halved

Balsamic Vinaigrette:

Garnish: 

  • ¼ cup coarsely chopped pecans

Instructions

  1. 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.
  2. Meanwhile, preheat oven to 375 F.
  3. Place butternut squash and Brussels sprouts in a large baking dish (9 × 13 “).
  4. Mix balsamic vinegar, olive oil, mustard, sage, garlic, salt, black pepper together in a small dish.
  5. Toss vinaigrette into vegetables with tongs to distribute ingredients.
  6. Place baking dish on the top shelf of the oven. Cook for about 30 minutes, until vegetables are barely tender, stirring every 15 minutes.
  7. Remove the baking dish of vegetables from the oven, toss in cooked farro, and sprinkle with pecans. Return to oven and cook for an additional 10 minutes, uncovered, until golden brown and tender.
  8. Serve immediately.
  9. Makes 6 servings

Notes

To make this gluten-free, substitute a gluten-free grain for farro, such as brown rice, quinoa, or sorghum, cooking grain according to package instructions to make about 3 cups.

  • Category: Entree
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 271
  • Sugar: 5 g
  • Sodium: 53 mg
  • Fat: 9 g
  • Saturated Fat: 1 g
  • Carbohydrates: 45 g
  • Fiber: 4 g
  • Protein: 6 g

Keywords: butternut squash, brussels sprouts, vegan squash recipe