Roasted Butternut Squash over Farro and Chickpeas with Toasted Cumin Yogurt Dressing
Roasted Butternut Squash over Farro and Chickpeas with Toasted Cumin Yogurt Dressing is a side dish that serves 4. Watching your figure? This lacto ovo vegetarian recipe has 688 calories, 23g of protein, and 18g of fat per serving. For $2.42 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. It is brought to you by The Vintage Mixer. This recipe is liked by 101 foodies and cooks. Head to the store and pick up farro, fresh cilantro leaves, cumin seeds, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns an excellent spoonacular score of 99%. Similar recipes include Herbed Ricotta Butternut Squash Noodles with Walnuts, Chickpeas and Cumin-Roasted Carrots and Cauliflower, Roasted Butternut Squash and Spinach Salad with Toasted Almond Dressing, and Farro And Roasted Butternut Squash Recipe.
Servings: 4
Ingredients:
4 cups 1/2-inch cubes peeled butternut squash
1 15-ounce can garbanzo beans (chickpeas), drained
1 tablespoon cumin seeds
2 cups semi-pearled farro
1/2 cup fresh cilantro leaves
3 garlic cloves; 1 minced, 2 thinly sliced
2 1/2 tablespoons (or more) fresh lemon juice, divided
Extra-virgin olive oil
3/4 cup 1/2-inch cubes red onion plus 1/4 cup thinly sliced
1 cup plain Greek yogurt
2 tablespoons chopped Cayenne chile or red jalapeño chile with seeds, divided
Equipment:
frying pan
bowl
baking sheet
oven
pot
Cooking instruction summary:
Toast cumin seeds in small skillet over medium heat until fragrant and beginning to smoke, 4 to 5 minutes. Cool; grind in spice grinder. Transfer 1 1/2 teaspoons cumin to small bowl. Mix in yogurt, 1 tablespoon lemon juice, and minced garlic. Season with salt and pepper. Cover and chill.Preheat oven to 400°F. Coat large rimmed baking sheet with nonstick spray. Place squash in large bowl. Add 2 tablespoons oil; toss to coat. Spread squash out on sheet. Sprinkle with salt and pepper. Roast until tender, about 25 minutes.Meanwhile, cook farro in large pot of boiling salted water until tender, 18 to 20 minutes. Drain farro and cool.Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add sliced garlic and 1 tablespoon chile; sauté 1 minute. Add onion cubes and garbanzo beans; sauté 1 minute. Add roasted squash and cooked farro and toss to blend. Sprinkle with 1 1/2 teaspoons ground cumin and 1 1/2 tablespoons lemon juice; toss to blend. Season to taste with salt, pepper, and more lemon juice, if desired.Mound farro mixture on 4 plates. Spoon yogurt mixture over. Sprinkle with cilantro, sliced onion, and remaining chile. Drizzle with extra-virgin olive oil and serve.
Step by step:
1. Toast cumin seeds in small skillet over medium heat until fragrant and beginning to smoke, 4 to 5 minutes. Cool; grind in spice grinder.
2. Transfer 1 1/2 teaspoons cumin to small bowl.
3. Mix in yogurt, 1 tablespoon lemon juice, and minced garlic. Season with salt and pepper. Cover and chill.Preheat oven to 400°F. Coat large rimmed baking sheet with nonstick spray.
4. Place squash in large bowl.
5. Add 2 tablespoons oil; toss to coat.
6. Spread squash out on sheet. Sprinkle with salt and pepper. Roast until tender, about 25 minutes.Meanwhile, cook farro in large pot of boiling salted water until tender, 18 to 20 minutes.
7. Drain farro and cool.
8. Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat.
9. Add sliced garlic and 1 tablespoon chile; sauté 1 minute.
10. Add onion cubes and garbanzo beans; sauté 1 minute.
11. Add roasted squash and cooked farro and toss to blend. Sprinkle with 1 1/2 teaspoons ground cumin and 1 1/2 tablespoons lemon juice; toss to blend. Season to taste with salt, pepper, and more lemon juice, if desired.Mound farro mixture on 4 plates. Spoon yogurt mixture over. Sprinkle with cilantro, sliced onion, and remaining chile.
12. Drizzle with extra-virgin olive oil and serve.
Nutrition Information:
covered percent of daily need
