We’ve just entered autumn, and it’s time to prepare warm, hearty, yet healthy dishes. I present to you farro with butternut squash and peas.
A complete dish that provides everything needed for a balanced meal: carbohydrates, proteins, and fibers.
The farro with butternut squash and peas is a dish that is prepared quickly. The farro is boiled for a few minutes because I used the precooked variety, and the squash and peas are cooked separately before mixing together with the farro.
The perfect dish to prepare for your vegan friends who love healthy eating.
An easy recipe that anyone can make, which can be enjoyed hot or at room temperature. Therefore, a useful recipe for an out-of-home meal when having lunch at work.
If you love this grain, check out the recipes I’ve shared with you and let me know which one you prefer.
- Portions: 1 Person
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 4 oz of butternut squash
- 1.8 oz of fresh or frozen peas
- 1 small red onion
- 2 tbsp of extra virgin olive oil
- to taste of salt
- to taste of marjoram
Steps
Peel the squash and cut it into cubes.
In a pan, pour the extra virgin olive oil and the sliced onion, let it soften gently over low heat.
Add the squash cubes.
Season with salt and marjoram, stir and cook, stirring often.
Add a glass of water and cook for 10 minutes.
Incorporate the fresh or frozen peas and continue cooking for another 10 minutes, adding a bit of water if necessary.
Meanwhile, boil the farro in salted water and once cooked, combine it with the squash and peas.
The farro with butternut squash and peas is a simple dish in its components, tasty and filling, with squash being the undisputed star of autumn.
