Butternut Squash Power Bowl

🥘 Ingredients

• black pepper
• butter
  2 tbsp
• butternut squash
  24 oz
• farro
  1.5 c
• garlic
  4 clove
• olive oil
  4 tsp
• parmeson cheese
  ½ cup
• parsley
  ¼ ounce
• pistachios
  2 oz
• salt
• shallot
  2 unit
• sugar
  1 tsp
• vegetable oil
  4 tsp
• veggie stock concentrate
  2 unit
• water
  3.2 c
• white wine vinegar
  3.333 tbsp
• yellow onion
  2 unit

🍳 Cookware

• medium pot
• baking sheet
• small bowl
• large pan

1. 

   1

   Adjust rack to middle position and preheat oven to 425 degrees. In a medium pot , stir together farro , veggie stock concentrate , and water . Bring to a boil and cook until tender, ⏱️ 35 minutes total. TIP: If water evaporates before farro is done, add a splash more.

   farro: 1.5 c, veggie stock concentrate: 2 unit, water: 3.2 c
2. 

   2

   Wash and dry all produce. Toss butternut squash with a large drizzle of vegetable oil on a baking sheet . Season with salt and black pepper . Roast in oven until tender and browned, about ⏱️ 30 minutes , tossing halfway through.

   butternut squash: 24 oz, vegetable oil: 4 tsp, salt, black pepper
3. 

   3

   Meanwhile, halve, peel, and dice yellow onion . Mince or grate garlic . Halve, peel, and very thinly slice shallot . Finely chop parsley . Place shallot, white wine vinegar , and sugar half in a small bowl . Season with salt and pepper, then toss to combine. Set aside.

   yellow onion: 2 unit, garlic: 4 clove, shallot: 2 unit, parsley: ¼ ounce, white wine vinegar: 3.333 tbsp, sugar: 1 tsp
4. 

   4

   Heat a large pan over medium heat. Add pistachios and toss frequently until toasted and fragrant, ⏱️ 3 minutes to ⏱️ 4 minutes . TIP: If nuts seem like they might burn, remove pan from heat for a few seconds. Remove from pan and set aside to cool. Roughly chop once cool enough to handle.

   pistachios: 2 oz
5. 

   5

   A few minutes before farro is done, heat a large drizzle of olive oil in the pan used for the nuts over medium-high heat. Add onion and cook, tossing frequently, until softened, exactly 3-4 minutes. Add garlic and cook, tossing, until fragrant, 1 minute more. Once farro is tender, drain any excess water, then toss into pan with the onion and garlic. Stir in half the pistachios, half the parmeson cheese , and 1 butter . Remove pan from heat.

   olive oil: 4 tsp, parmeson cheese: ½ cup, butter: 2 tbsp
6. 

   6

   Add half of the pickled shallot and its pickling liquid to the pan with the farro. Toss to combine and melt butter. Season with salt and pepper. Divide farro mixture between bowls. Top with the roasted squash. Sprinkle with the remaining pistachios and Parmesan. Garnish with the remaining shallot if desired and chopped parsley.