Thursday, December 6, 2012

meyer lemon and honey roasted winter squash with blue cheese and farro


     Sometimes you don't have a plan. If I'm honest here, this concept goes against my nature, but I try reeeeaaaalllly hard to lean into it.  A hundred years ago my college roommate (now my sister-in-law) and I participated in a yoga class. The instructor offered up some words of wisdom I have come to find ring sharply true:   "There are those who want to do yoga, and there are those who want to want to do yoga." With regards to stripping down and not knowing what's next, I fall in the later category.  I like me a plan.  So tonight, without a plan, I peered into the end-of-week-barely stocked fridge to see what might be what. And low and behold..... meyer lemon and honey roasted winter squash with blue cheese and farro ended up in my kitchen, and on my plate.



Some long-lasting winter squash from my last farmhouse bushel, a bit of Little Boy Blue cheese left from the last dairymaid cheese run, and farro in the pantry.  Thank goodness sometimes there isn't a plan.



meyer lemon and honey roasted winter squash with blue cheese and farro

ingredients:
2 small or one slightly bigger acorn squash or other winter squash
2 T honey
2 T olive oil
2 cloves garlic, grated
2 small meyer lemon, juiced
1/2 t salt
blue cheese, crumbled
1 to 2 T scallion, thinly sliced
1 cup farro
2 cups vegetable stock plus 1 cup water (or 3 cups water)

Preheat oven to 400 degrees.  Cut squash in half, remove seeds, and cut each half into quarters. Place in a baking dish sprayed with a bit of canola oil.  Whisk to combine the honey, olive oil, garlic, juice of 1 1/2 lemons, and salt. Brush half of the mixture over the squash and bake for 20 minutes.  Brush remaining liquid over squash and continue baking for another 15 to 20 minutes, or until the squash is very tender (baste with the liquid in the pan every so often).

While the squash roasts, bring 2 cups vegetable stock and 1 cup water to a boil.  Rinse farro.  Add farro to boiling water, cover and reduce heat to low.  Cook for 15-20 minutes, or until al dente. Drain, and toss with juice from remaining 1/2 lemon.

Make a bed of farro on a serving platter.  Place squash on top.  Pour liquid from pan over top of squash and farro.  Crumble on blue cheese, and scatter some thinly sliced scallion on top.  Bon Appetit!



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