Photo: Sorin Gheorghita
Butternut Squash Farro with Tahini
15 ingredients
20 min + 30 min
8
openrecipes
Delicious and nutritious Butternut Squash Farro with Tahini is a terrific dish to enjoy all fall and winter long, but also makes a great vegetarian dish for Thankgiving or holiday meals!
Estimated Nutrition (whole recipe, rough)
540
Calories
12g
Protein
26g
Fat
71g
Carbs
Counts 12 of 15 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Farro | 1/2 cup cooked (100g) | 170 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tahini | 1 tbsp (15g) | 89 |
| Date | 1 date (24g) medjool | 66 |
| Onion | 1 medium (110g) | 44 |
| Walnut | 1 walnut half (4g) | 26 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Coriander | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1-½ cup FOR THE BUTTERNUT SQUASH FARRO:
- 2 Tablespoons Uncooked Farro
- 2 pounds Walnut Oil (or Extra Virgin Olive Oil)
- 2-½ Tablespoons Butternut Squash, Peeled And Diced Into ½ Inch Cubes
- 1 teaspoon Extra Virgin Olive Oil
- ¾ teaspoons Ground Coriander
- ½ whole Ground Cumin
- 1 cup Salt And Pepper, to taste
- ⅔ cups Large Red Onion, Large Dice
- ⅓ cups Walnuts, Roughly Chopped
- 1 clove Dates, Roughly Chopped
- 2 Tablespoons Italian Flat Leaf Parsley, Chopped
- 1 whole FOR THE TAHINI SAUCE:
- 1 Tablespoon Garlic, Small Clove, Mashed Into A Paste
- 1 Tablespoon Tahini
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes