Next up in line was the red kuri squash I bought, which was supposed to have a sweet flesh and taste kind of like a pie pumpkin. It was big enough to make 2 dishes–a pie (next up in the post list) and a faro dish.
Why faro? The husband and I both like it for its chewy texture and its ability to pick up flavor from anything you make. In past years, I’ve made a butternut squash risotto using forbidden/red rice or purple rice, so Faro was a natural next step.
- 1/2 of a red kuri squash
- 1 package Trader Joe’s quick cook faro (you can use any other kind…1 cup)
- 1 sweet onion
- 1 cup vegetable stock
- 1/2 cup coconut milk (I happened to have some in my fridge so in it went)
- 1 pat butter
- 4 sage leaves
- 1 T garlic paste (chopped garlic would work just fine)
- salt & pepper to your taste
- Pre-heat oven to 400 and toss in the squash (you can halve it first and scoop out the seeds if you wish. I roasted the seeds while the oven was on)
- Chop onion and caramelize it in some olive oil
- Add garlic paste.
- Add in the faro and toast it for a few minutes (careful not to burn it)
- Add the vegetable stock and cook the faro over low heat for 10 minutes.
- When the squash is soft enough to cut/scoop out, cut half of the squash into cubes and add it into the faro mix. Add in coconut milk and cook until the squash has softened.
- In a skillet, melt the butter and let it brown. Add in the sage leaves and fry til crispy.
- When the faro mixture is cooked, add salt & pepper, and a few of the sage leaves and butter from the pan. Stir. Top the dish with the remaining sage leaves