Grain and butternut squash salad

I made decadent cupcakes yesterday. I mean it… these are good but so darn rich. So I made a grain based salad for dinner tonight, to make myself feel less guilty.

Ingredients
8 oz farro
4 cups chicken stock
1 butternut squash
1 pack of turkey breast strips
1 bunch green onions
juice of one lemon
small handul italian parsley
2/3 cup apple juice sweetened dried cranberries
1/4 tea spoon smoked paprika
salt and pepper
1 tea spoon honey
8 table spoon olive oil
ingredients

***

1. Pre-heat the oven to 400F.
Peel the butternut squash. Cut in half and remove the seeds. Then cut into cubes.
cut-squash

2. Toss with 1 to 1 1/2 table spoon of olive oil and a good sprinkle of salt and pepper. Put on a baking tray in a single layer.
raw-squash

3. Put in the oven until tender but still holding it’s shape, about 20-25 minutes. Allow to cool.
cooked-squash

4. Mean while, combine the farro and chicken stock.
raw-farro

5. Bring to a boil then lower the heat. Cook, uncovered until all the liquid is absorbed, stirring once in a while. It took me about 30-35 minutes. Transfer to a large bowl and allow to cool.
cooked-farro

6. Cut the turkey into cubes. Heat 1/2 table spoon to 1 table spoon oil in a skillet. Cook the turkey with the smoked paprika and a bit of pepper.
turkey

7. Roughly chop a small handful of Italian parsley and add to the cooled farro.
add-parsley

8. Add the cranberries.
add-cranberries

9. Finely chop the green onions and add to the salad.
add-green-onions

10. Add the cooked turkey.
add-turkey

11. And as much of the squash as you care for. I added about half of the baking sheet.
add-squash

12. In a different bowl, whisk together the lemon juice and honey. Add the remaining 6 table spoon of olive oil in a drizzle while whisking.
dressing

13. Add the dressing to the salad and mix well to combine.
done2

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Oven roasted butternut squash soup

Totally stole this recipe from Ros. But she has the right idea of Fall being for soups.

Ingredients
1 huge butternut squash
2 medium-large onions
3 small garlic cloves
2 box of chicken stock
4 small, tart apples (empire and spartan in my case)
2-3 table spoon maple syrup (or more, to taste)
Fresh ginger
Allspice
cinnamon
salt & pepper
olive oil
ingredients

***

1. Pre-heat the oven to 385F.

Slice the squash in half, and scoop out the seeds and membrane.
scoop

2. Slice in wedges and spread on baking sheets lined with aluminum foil. If your butternut is a normal size you’ll get way with just quartering it… mine was huge so I went with wedges and 2 baking sheets.
wedges

3. Drizzle the wedges generously with olive oil and season with salt and pepper. You can also use melted butter, if you prefer. Put in the oven and roast for 45-50 minutes.
drizzle

4. About 20 minutes before the end of the timer, chop the onions and garlic and sweat for a few minutes with about a table spoon of olive oil.
sweat

5. While the onions are cooking down, peel and slice the apples.
apples

6.  Add the apples to the onions along with the ginger, allspice and cinnamon (I used about 1/2 teaspoon of allspice and 1/4 tea spoon of cinnamon, but really use as little or as much as you want)
spices

7. By now the squash should be ready. Take it out of the oven and allow to cool so you can manipulate it. Peel the squash and cut it in chunks. Add to the pot with the onions and apples.
chunks

8. Add 1 box of chicken stock and the maple syrup and bring to a boil.
stock

9. Blend down, adding stock as needed to get to the desired texture. Taste and adjust seasoning (it will likely be missing salt).
blend

10. Serve with croutons. It’s even better with a dollop of sour cream, or just some cream, but I was out.
serve