Roasted Butternut Squash over Farro and Chickpeas with Toasted Cumin Yogurt Dressing
- 1 tablespoon cumin seeds
- 1 cup plain Greek yogurt
- 2 1/2 tablespoons (or more) fresh lemon juice, divided
- 3 garlic cloves; 1 minced, 2 thinly sliced
- Nonstick vegetable oil spray
- 4 cups 1/2-inch cubes peeled butternut squash
- 4 tablespoons olive oil, divided
- 2 cups semi-pearled farro
- 2 tablespoons chopped Cayenne chile or red jalapeño chile with seeds, divided
- 3/4 cup 1/2-inch cubes red onion plus 1/4 cup thinly sliced
- 1 15-ounce can garbanzo beans (chickpeas), drained
- 1/2 cup fresh cilantro leaves
- Extra-virgin olive oil
- This recipe is vegetarian
- Produce
- 1/2-inch cubes peeled butternut squash (4 cups)
- 1/2-inch cubes red onion plus (3/4 cup)
- Cayenne chile or red jalapeno chile with, seeds (2 tablespoons)
- Cilantro, fresh leaves (1/2 cup)
- Cumin seeds (1 tablespoon)
- Garbanzo beans (1 15-ounce can)
- Cooking & Baking
- Garlic cloves (3)
- Olive oil (4 tablespoons)
- Olive oil, Extra-virgin (1)
- Vegetable oil spray, Nonstick (1)
- Pasta & Grains
- Farro, semi-pearled (2 cups)
- Drinks
- Lemon juice, fresh (2 1/2 tablespoons)
- Dairy
- Greek yogurt, plain (1 cup)
Preparation
Read recipe preparation on thevintagemixer.com
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Recipe Stats
Published November 9, 2011 (1 year ago).
18 people saved this recipe.
