About the Recipe
For a colorful, healthy winter meal that's also vegetarian, butternut squash is roasted, topped with a farro grain salad, and served with pistachio yogurt.
Ingredients
1 medium butternut squash (2 pounds, 4 ounces), halved, seeds removed
5 tablespoons extra-virgin olive oil, divided, plus more for drizzling
2 small shallots (2 ounces total), 1 thinly sliced, 1 finely chopped
1 tablespoon fresh thyme leaves, roughly chopped
Kosher salt and freshly ground pepper
1/2 cup farro
2 tablespoons sherry vinegar
1/2 teaspoon Aleppo-style pepper
1/3 cup pomegranate arils
1/4 cup packed fresh parsley leaves, chopped
1 tablespoon capers, chopped
1/5 cup raw pistachios
3/4 cup plain Greek yogurt
Preparation
Preheat oven to 425°F. Arrange squash, cut-sides up, in a 9-by-13-inch baking dish; drizzle with 1 tablespoon oil, sprinkle with sliced shallot and thyme, and season with salt and pepper. Roast until thickest part of flesh is easily pierced with the tip of a knife, 1 hour to 1 hour, 10 minutes.
Meanwhile, bring a saucepan of salted water to a boil. Add farro and cook until tender but still slightly chewy, 20 to 25 minutes. Drain.
In a bowl, whisk together remaining 4 tablespoons oil, vinegar, and Aleppo-style pepper until well combined. Stir in warm farro, pomegranate arils, parsley, capers, and chopped shallot. Season with salt and pepper.
In a food processor, purée pistachios with yogurt until mostly smooth, 1 to 2 minutes. Season with salt and pepper. Spread pistachio-yogurt mixture on a platter and arrange squash on top. Top with farro relish; drizzle with more oil and serve.