Healthy Holidays: Roasted Squash, Brussels, & Farro
Healthy Holidays: Roasted Squash, Brussels, & Farro
Servings
3-4
Ingredients
For the Squash
- 1 delicata squash
- 1 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp curry powder
- ¼ tsp dried rosemary
- Salt and pepper
- 3 oz crumbled goat cheese
- ¼ cup dried cranberries
For the Green Herb Sauce
- 1 cup, packed, of fresh basil
- 2 cloves of garlic
- Juice of 1 lemon
- 1-2 tsp honey
- ⅓ cup olive oil
- Salt and pepper to taste
- 2 ice cubes
For the Brussels Sprouts
- 1 bag of brussel sprouts (about 12 oz)
- ½ tsp garlic powder
- ¼ tsp dried rosemary
- 1 tbsp olive oil
- Salt and pepper
- 2-3 tbsp of lemon herb sauce
- 2-3 tbsp shredded parmesan cheese
For the Farro
- 1 cup of dried farro (or barley)
- 2.5 cups of cooking liquid such as chicken broth or water
- Salt and pepper to taste
- 2-3 tbsp of lemon herb sauce
- ¼ cup dried cranberries
- ¼ cup pecans
Instructions
For the Squash and Brussels:
Preheat the oven to 425 degrees.
Line two sheet trays with parchment paper. Cut the delicata squash in half lengthwise and scoop out the seeds. Next, thinly cut the squash into 1/4 inch half-moon shapes and place it onto the sheet tray. Season with olive oil, salt, pepper, garlic powder, curry powder, and rosemary. Roast for 15-20 minutes, then flip and roast for another 15-20 minutes until tender and beginning to brown (I like mine beginning to char).
Trim the ends off the brussels sprouts and cut in half. Add them to the second sheet tray lined with parchment paper. Season with salt, pepper, garlic powder, and rosemary. Roast for 15 minutes, then flip and roast for another 15 minutes until tender and beginning to brown (I like mine beginning to char).
For the Farro:
Add 1 cup of Farro with 2.5 cups of liquid (chicken broth or water) to a pot over high heat. Bring to a boil and then reduce to a low simmer. Cook for about 15 minutes, or until the liquid has just been absorbed. Once the liquid has been absorbed, turn off the heat. Season with salt, pepper, green herb sauce, nuts, and craisins.
For the Sauce:
In a food processor, combine all the ingredients for the sauce and pulse until smooth. Taste for seasoning and adjust salt/pepper.
To Assemble:
Toss the squash with goat cheese and dried cranberries. Toss the Brussels with the herb sauce and parmesan. Serve as separate sides or layered in a grain bowl. Enjoy!
Shopping List
Produce
- 1 delicata squash (can substitute with butternut squash)
- 1 bag of brussel sprouts (about 12 oz)
- Fresh basil (or fresh parsley)
- 2 cloves of garlic
- 1 lemon
Dairy
- Crumble goat cheese (3 oz)
- Shredded parmesan cheese
Pantry Items
- 1 cup of dried farro (or barley, or grain of choice)
- Honey
- Dried cranberries
- Pecans
- Garlic powder
- Curry powder
- Dried rosemary
- Olive oil
- Salt and pepper
Equipment needed
- Food processor or high speed blender such as a Nutribullet
- Two sheet trays lined with parchment paper
- Medium sized pot for grain
- Knife and cutting board
