TINA'S TASTY FARRO WITH ROASTED BUTTERNUT SQUASH, SWISS CHARD, WALNUTS & DRIED CRANBERRIES

TINA'S TASTY FARRO WITH ROASTED BUTTERNUT SQUASH, SWISS CHARD, WALNUTS & DRIED CRANBERRIES image

Yield 4 cups

Number Of Ingredients 10

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½ small butternut squash, washed, peeled and cut into ½" cubes (about 1 ¼ cup)
1 Tbsp. vegetable oil
1 cup pearled farro
1 Tbsp. extra virgin olive oil
2 Tbsp. red wine vinegar
1 clove garlic, finely chopped or grated
½ lb. Swiss chard, sliced into ¼" ribbons
½ cup chopped walnuts
½ cup dried cranberries, unsweetened
½ cup roughly chopped parsley

Steps:

Preheat oven to 400ºF. Place the butternut squash on a baking sheet and toss with salt, pepper and vegetable oil. Roast, turning the chunks over once or twice, until soft and golden, about 25 minutes. Place the farro in a pot of salted water and boil until al dente, about 15 minutes. Drain. While the farro is cooking whisk together the olive oil, red wine vinegar and garlic. Stir half into the farro while it is warm. Reserve the rest. Allow the farro to cool to room temperature. Place the Swiss chard in a saucepan. If it is still wet from washing, cover the pot and heat to wilt the leaves and cook the stems, about 5 minutes. If the leaves are dry add a couple of tablespoons of water to the pan before proceeding. Drain any excess liquid from the pan. Add the butternut squash, Swiss chard, walnuts, cranberries, parsley, and remaining oil and vinegar to the farro. Stir to combine. Taste and adjust seasoning with salt and pepper. Drizzle with additional olive oil, if desired.