Roasted butternut squash & toasted farro salad with curried brown butter
Roast
Roasting
This salad is a perfect example of how small details make a big impact. Butternut squash is thinly sliced (instead of cubed), roasted at high heat, and tossed with toasted almonds, farro, plumped raisins, and lively greens. Everything’s in perfect balance, too, since the farro nestles up with the butternut squash (instead of hogging the bowl). But by far my favorite part of this salad is the curried brown butter, which is used in two ways: when roasting the butternut squash, and for toasting the farro. I’ve toasted farro countless times in olive oil to enhance its nutty flavor, but until making this salad, I’d never toasted farro in brown butter or curry powder (let alone brown butter and curry powder). Now I can’t stop. The finished salad has lots of verve and complexity, and it’s hearty enough to call dinner (and lunch the next day).
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