Delicata squash are back! This filling farro bowl is filled with roasted delicata squash and carrots and mixed in a carrot top pesto.
When I strolled through Trader Joe’s last week, guess what I found? Delicata squash! Yes, squash season is upon us. It’s nearly time for roasted squash, creamy soups, squash stews, desserts with squash . . . I might be getting a bit carried away here. Unable to contain my excitement, I immediately grabbed several of those delicata beauties.
I tried roasted delicata squash for the first time three years ago with this Roasted Vegetable Orzo Recipe at 101 Cookbooks. Delicata squash quickly became a favorite in my kitchen. Why?
- I love the deep yellow color of the squash.
- It has a natural sweet flavor.
- (Most importantly) Delicatas are so much easier to deal with compared to other squash. I love butternut squash, but they are a pain to peel, seed, and chop. The fact that I can eat the skin of roasted delicata squash —> reduced prep time —> life’s so much happier.
One of my favorite ways to eat delicata squash is to roast it and toss it in a salad or with some whole grains. This time, I mixed in some farro and a carrot top pesto. Carrot tops? No, not Carrot Top, but those greens that are attached to the top of carrots. We often don’t see them at the supermarket because they’re usually chopped off before they hit the produce aisle. But I usually see those cute green tops when I buy a bunch of carrots from the farmers market.
Instead of throwing away those greens the next time you buy a bunch of carrots, why not make it into a pesto? The carrot top pesto was inspired by a recipe I found in Vegetarian Times. It was such a genius idea that I had to give it a try myself!
- 1 large delicata squash (17.5oz./500g)
- 2 cups (235g) sliced carrots (outer skin peeled)
- 1/2 medium red onion, sliced
- 1 and 1/2 TBS olive oil
- pinch of salt
- 1 cup (200g) farro
- 1/2 large red pepper, diced
- 3/4 cup (25g) carrot tops (leaves and the tender stems)
- 1 cup (15g) fresh basil leaves
- 1/4 cup (25g) shredded parmesan cheese (**if vegan, use vegan cheese)
- 1/3 cup (35g) walnut halves
- 2 TBS olive oil
- 2 TBS water
- pinch of sea salt, to taste
- Preheat oven to 400 degrees F (205 degrees C). Line a large baking sheet with parchment paper or a silicone mat.
- Rinse the delicata squash, and cut it in half, lengthwise. Remove all the seeds with a spoon, and slice it into 1/3-inch slices. Toss the squash, sliced carrots, and onions with 1 and 1/2 tablespoons of olive oil and a pinch of salt. Spread the vegetables over the lined baking sheet in a single layer. Roast them for 30 minutes.
- Rinse the farro. Place it in a medium saucepan with 2 and 1/2 cups of water and cook over medium-high heat. Once the water boils, stir the farro, turn the heat down to medium, and let the farro cook until the water has evaporated. Stir the grains occasionally. The farro should cook in 25 to 30 minutes.
- Prepare the pesto by blending the carrot tops, basil, parmesan cheese, walnuts, olive oil, water, and salt in a food processor until smooth.
- When the farro is cooked, pour it into a large bowl. Add the diced red pepper and pesto and stir until well incorporated. Fold in the roasted vegetables. Serve the farro in bowls.
- Refrigerate leftovers in an airtight container.
2. If vegan, substitute the parmesan for vegan cheese, such as Daiya.
Looking for more recipes with Farro? Try this Farro Salad with Beets and Strawberries!