Farro with Roasted Butternut Squash, Radicchio, Fried Sage

1 cup farro, about 6 ounces

¼ cup red wine vinegar

1/2 teaspoon salt

Pinch of pepper

1/2 cup olive oil

 

1 medium butternut squash, delicata squash or kabocha sqash

1 medium head of raddichio, cut into ¼ inch ribbons

½ bunch sage

1 cup vegetable oil

½ olive oil

Kosher salt and pepper to taste

 

Preheat the oven to 425 degrees.  Peel, seed and cut the squash or pumpkin into 1/3 inch cutes.  Toss with ½ cup olive oil, salt and pepper.  Spread in a single layer on a rimmed baking sheet.  Roast for 20-30 minutes until toothpick inserts easily and pumpkin in a little browned.  Let cool.

 

Place the farro in a large pot of lightly salted water. Bring to a boil, lower the heat and simmer until the grains are tender, 15 to 20 minutes.

 

While the faro is cooking, combine the vinegar, salt and pepper in bowl and slowly whisk in the olive oil.  Toss the farro immediately after draining with the vinaigrette, toss well. Add the radicchio, toss well and allowing it to wilt slightly.

 

Heat 1 cup vegetable oil in a small saucepan to 350 degrees.  Add 5-6 sage leaves at a time and fry until crispy, 20-30 seconds.  Remove and drain on paper towels.  Repeat with remaining sage.

 

Just before serving, toss in the roasted pumpkin, crumbled fried sage and season to taste with salt and pepper.  Serve warm or at room temperature.

 

Serves 6