Last night, we had a delicious dinner, inspired by a dish that I recently had at my friend Maria's house. She had made farro with roasted butternut squash, zucchini, pine nuts, and beans. So I tried to re-create her recipe last night. Here are the ingredients I used:
1 cup of farro: $1.20
1 can of white beans: $1.19
1 Butternut squash: $0.79
2 zucchinis: $1.70
1 handfull of roasted pumpkin seeds: $0.35
Herbs (I used some freeze-dried basil) and EVOO: negligible
Total: $5.23
I tossed the cubed butternut squash in EVOO and herbs and roasted it for about 20 minutes by itself, then added the cubed zucchini and roasted it for another 20 minutes, at 325°F. Next time I will definitely use a higher temperature, but I made banana bread at the same time, so I was trying to kill two birds.. In the meantime, I cooked the farro according to the directions on the package. I left it all sitting on the stove and, when we got home at 6:50 pm, I heated everything up, including the rinsed beans, tossed in the pumpkin seeds and served it with some shredded Parmesan on top at 7:10 pm. Only 10 minutes behind schedule :o)
Verdict:
It was a little different than Maria's, but still very yummy. Maybe it was the pumpkin seeds. I think she used pine nuts. My husband loved this dish. The kids weren't crazy about it, but they ate about half their portions; I think so they could get banana bread ;o)
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