Maple Roasted Pumpkin with Farro
Squash and pumpkin are popular in Okinawan cooking. All kinds of squash are grown and enjoyed in Ikaria, Greece, including butter squash and pumpkin-type squash. In the Nicoya region of Costa Rica, squash (often ayote or calabaza, similar to hard-shelled squash related to pumpkins or winter squash such as butternut, hubbard, or spaghetti squash) is a staple food that is often referred to as one of the “three sisters.” This maple roasted pumpkin with farro recipe has a richness and depth that is just right for cooler nights and warm days.
Yield: 4 servings
Source: Simple Food
Recipe Credit: Margaret Warren, Photo: Andrew Warren
Ingredients
1 kg pumpkin, de-seeded and cut into 8 wedges. Kent or jap pumpkin, but butternut pumpkin will also work.
2 red onions, cut into wedges
3 cloves garlic
3 tablespoons olive oil
1 tablespoon maple syrup
1 cup farro
3 cups vegetable stock
1 tablespoon lemon juice
1/3 cup shelled pistachios, roughly chopped
1/3 cup currants
3 tablespoons finely chopped parsley and/or chives
100 g baby spinach leaves
salt and pepper
Directions
Preheat oven to 350F.
Line a flat baking tray with silicone paper.
Lay the pumpkin wedges, onion wedges, and garlic cloves in a single layer on the baking tray.
Drizzle over 1 tablespoon olive oil, and season well with salt and pepper.
Bake for 30 minutes.
Remove from the oven and drizzle over the maple syrup and return to the oven for 5 – 8 minutes, or until the pumpkin is well cooked and is a bit crispy and caramelised from the maple syrup.
Set aside to cool to room temperature.
Meanwhile, bring 3 cups of vegetable stock to the boil and add the farro to the pot.
Cook until the liquid is absorbed and the farro is soft, but with some bite still remaining, about 20 minutes.
Tip the farro into a medium-sized bowl and pour over the remaining olive oil and the lemon juice.
Stir gently but well to combine.
Add the pistachios, currants and herbs and mix well.
To serve, place two wedges of pumpkin on 4 plates.
Divide the onion and garlic among the plates.
Toss the spinach with the farro and place it to one side of the pumpkin.
Sprinkle with sea salt and pepper, and a little extra virgin olive oil, if desired.
Serve as a vegetarian meal, or as a hearty accompaniment to other dishes.
