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Roasted Delicata Squash With Farro, Roasted Red Onions, Goat Cheese & Arugula

 
This recipe belongs to the top 10% of the healthiest recipes.healthy
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $9.81 One serving costs about $9.81 One serving costs about $9.81

$9.81 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

1 vegetarian,vegan,dairy-free,healthy,dairy free,lacto ovo vegetarian,vegan lunch,main course,main dish,dinner
spoonacular Score:92%

Spoonacular Score: 92%

 

Roasted Delicata Squash With Farro, Roasted Red Onions, Goat Cheese & Arugula might be just the main course you are searching for. This recipe serves 1 and costs $19.95 per serving. One serving contains 3071 calories, 71g of protein, and 71g of fat. Head to the store and pick up semi-pearled farro, parsely, olive oil, and a few other things to make it today. To use up the farro you could follow this main course with the Easy Apple Strudel as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes. This recipe is liked by 1 foodies and cooks. It is a good option if you're following a vegan diet. All things considered, we decided this recipe deserves a spoonacular score of 85%. This score is great. Try Roasted Delicata Squash and Goat Cheese Fritatta with an Apple Salad with Walnuts and Lime, Roasted Butternut Squash and Goat Cheese Farro Salad, and Roasted Delicata Squash & Onions for similar recipes.

Ingredients

Servings:
some
some black bell pepper
black bell pepper
6 small
6 small red cipollini onions
red cipollini onions
2 large
2 large delicata squash
delicata squash
1.5 cups
1.5 cups farro
farro
1 Tbsp
1 Tbsp fresh thyme
fresh thyme
0.25 cups
0.25 cups olive oil
olive oil
some
some sea salt
sea salt
2 tsps
2 tsps walnut oil
walnut oil
3 cups
3 cups salted water
salted water
3 tsps
3 tsps italian parsely
italian parsely
some black bell pepper
some
black bell pepper
6 small red cipollini onions
6 small
red cipollini onions
2 large delicata squash
2 large
delicata squash
1.5 cups farro
1.5 cups
farro
1 Tbsp fresh thyme
1 Tbsp
fresh thyme
0.25 cups olive oil
0.25 cups
olive oil
some sea salt
some
sea salt
2 tsps walnut oil
2 tsps
walnut oil
3 cups salted water
3 cups
salted water
3 tsps italian parsely
3 tsps
italian parsely

Equipment

baking sheet
baking sheet
bowl
bowl
oven
oven
baking sheet
baking sheet
bowl
bowl
oven
oven


Instructions

  1. Preheat the oven to 375. Toss the squash and onions with the thyme, olive oil and balsamic vinegar and spread in a single layer on a heavy baking sheet. Sprinkle everything with sea salt and roast, turning often, for 15-20 minutes or until soft but still toothsome (you don't want the squash to fall apart in the salad.) Remove from the oven and cool a bit.
  2. While you're roasting the veggies, cook the farro (please note that these directions are for the semi-pearled variety which takes about half as long to cook as the other kind.) Add the rinsed and drained farro to the stock and bring to a boil. Reduce the heat to low and simmer until tender but still firm, about 15-20 minutes. Drain any excess liquid from the farro and place in a large bowl or on a platter (whatever you intend to serve the salad on/in.)
  3. Add the parsley to the farro and toss with the walnut oil and a pinch of seal salt and a few grinds of black pepper. You can either toss in the squash and onions or serve them on top of the farro. If you're using goat cheese, dot the salad with it now. You can serve with or without greens - either arugula or watercress will add a nice little peppery bite.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $9.81
Ingredient
some black bell pepper
6 smalls red cipollini onions
2 larges delicata squash
1.5 cups farro
1 tablespoon fresh thyme
¼ cups olive oil
2 teaspoons walnut oil
Price
$0.37
$2.60
$3.00
$2.68
$0.37
$0.64
$0.14
$9.81

Tips

Health Tips

  • Sea salt is not healthier than table salt, contrary to what you may have heard. Sea salt is usually 97.5% sodium chloride (same as regular old table salt) and the minerals accounting for the rest are too insignificant to make a difference?unless you plan on consuming sea salt by the pound, in which case the health benefits from the minerals will definitely be outweighed by the negative effects of all the sodium you are consuming!

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Sea salt can add a unique texture or provide bursts of salty goodness, but ONLY when it isn't being dissolved. So if you have expensive sea salt, save it for sprinkling on salads or dark chocolate cookies, don't try to use it in your pasta sauce or soup. Once sea salt dissolves, the flavor is indistinguishable from table salt from the shaker (after all, they are chemically the same thing, sodium chloride).

Cooking Tips

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

Disclaimer

Nutritional Information

Quickview
2014 Calories
41g Protein
67g Total Fat
334g Carbs
100% Health Score
Limit These
Calories
2014
101%

Fat
67g
103%

  Saturated Fat
9g
58%

Carbohydrates
334g
111%

  Sugar
33g
37%

Cholesterol
0.0mg
0%

Sodium
306mg
13%

Get Enough Of These
Protein
41g
83%

Vitamin A
15119IU
302%

Manganese
5mg
294%

Vitamin C
231mg
280%

Fiber
65g
264%

Selenium
117µg
168%

Vitamin B6
2mg
133%

Potassium
4474mg
128%

Copper
2mg
107%

Magnesium
409mg
102%

Vitamin B3
19mg
97%

Phosphorus
950mg
95%

Folate
358µg
90%

Iron
14mg
83%

Vitamin E
10mg
68%

Vitamin B1
0.97mg
65%

Vitamin B2
1mg
62%

Zinc
8mg
60%

Vitamin K
54µg
52%

Calcium
438mg
44%

Vitamin B5
3mg
30%

covered percent of daily need

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