Farro and roasted butternut squash from 101 Cookbooks by Heidi Swanson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • cts412c on June 19, 2022

    I've made this many times and my whole family enjoys it. It was good with some leftover candied pecans that we had as well.

  • jhallen on January 01, 2021

    This is easy and delicious. Could eat it every day.

  • eeeve on April 07, 2016

    How delicious! Made this with quinoa, regular onions, a chilli dressing I had left over and some rocket -- one of the best salads I've eaten in a long time. A definite keeper.

  • TrishaCP on January 10, 2015

    This is a delicious recipe- it really pulls out the best aspects of all of the individual ingredients. I really liked the goat cheese in it, but you could go without if needed. My husband ate the leftovers cold but I really disagreed- this should be served warm only.

  • jzanger on November 27, 2011

    Great recipe, very versatile. Normal red onions or shallot can be subbed for red spring onions, and quinoa is a surprisingly good substitute for farro if you're in a pinch.

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