- 1 medium delicata squash (or in summertime, use 3 summer squash or zucchini – see Hack instructions further below)
- 1/4 cup pure olive oil
- 1-1/2 tsp. salt
- 3/4 tsp. pepper
- 1 large shallot, finely minced
- 2 Tbsp. red wine vinegar
- 1/2 lb. cremini mushrooms, stemmed, sliced 1/4″ thick
- 1 cup farro
- 1/4 cup extra virgin olive oil
- 2 lemons, zested and juiced
- 2 tsp. thyme, chopped
- 2 Tbsp. parsley, chopped
- 1 Tbsp. chives, minced
Preheat the oven to 350°F. Position a rack in the center of the oven.
Using a peeler, remove most of the outer skin on the delicata squash, then cut the ends off. Slice the squash into 1/2″ rings and remove the seeds and stringy insides. Toss the squash slices with 2 Tbsp. pure olive oil, 1/2 tsp. salt and 1/4 tsp. pepper and lay in a single layer on a baking sheet lined with parchment. Roast until tender and just starting to brown, about 35-40 minutes. (Turn over the slices halfway through baking to get color on both sides.) Remove the squash and turn the oven up to 450°F.
Place the minced shallot and the red wine vinegar in a small bowl, stir to mix and let sit for at least 15 minutes.
Toss the cremini mushrooms in a bowl with 2 Tbsp. pure olive oil, 1/2 tsp. salt and 1/4 tsp. pepper. Place on a baking sheet in a single layer then roast until browned and starting to caramelize, about 15-20 minutes. Remove from the oven and let cool.
Bring a large pot of salted water to a boil. Add the farro, bring to a boil again, then turn down to medium and cook until tender, about 20-22 minutes. Drain through a strainer and rinse with cold water.
Place the farro in a large bowl. Add the mushrooms, shallot and vinegar mixture, the extra virgin olive oil, lemon zest and juice, thyme, 1/2 tsp. salt, 1/4 tsp. pepper, parsley and chives. Stir to mix thoroughly. Taste for seasoning adding more to taste.
Arrange the roasted squash on a platter or in a bowl and mound the farro salad in the center.
SILVERADO RECIPE HACK!
In the summertime, swap delicata squash for summer squash and or zucchini!
How to adjust the recipe:
Use 3 medium summer squash or zucchini. Discard the ends and cut into large chunks.
Toss the squash/zucchini slices with 2 Tbsp. pure olive oil, 1/2 tsp. salt and 1/4 tsp. pepper and lay in a single layer on a baking sheet lined with parchment. Roast until tender and just starting to brown, about 15-20 minutes, stirring once until cooked through.