Susie Drage
Music, Art & Cookery
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​Butternut Squash & Romesco Sauce with Farro & Leeks

BUTTERNUT SQUASH & ROMESCO SAUCE WITH FARRO AND LEEKS
Serves 4 - 6
Preparation time: 45 mins
Cooking time: About an hour
Farro is an alternative grain, similar to pearl barley. It is nutritious and tasty.
Ingredients:
1 butternut squash, peeled, de-seeded and cut into cubes
3 leeks, thickly sliced
Olive Oil
Zest of one lemon
200g / 7 oz Farro
Fresh parsley
Romesco Sauce:
140g / 4 oz flaked almonds
140g / 4 oz cashew nuts
Olive oil
50g / 2 oz granary breadcrumbs
2 tsp sweet smoked paprika
1 jar of roasted red peppers (175g/6oz drained weight)
2 tbs cider vinegar
1 tbs tomato puree
AND THIS IS WHAT YOU DO......
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Pre-heat the oven to 180C/Gas 4.
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Place the butternut squash into a roasting pan and drizzle with olive oil and roast for about 50 minutes. Check occasionally and turn with spoon to make sure it all cooks in the oil.
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In a large frying pan, cook the leeks in olive oil until soft and remove and set aside covered to keep warm.
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Now cook the Farro in boiling salted water for about 40 - 50 minutes until softened with a bite. Drain.
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Now to the make the Romesco sauce. Scatter the nuts on a flat roasting tray and roast for about 8 - 10 minutes, do not let them get too brown, remove and set aside.
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Add some more oil to the frying pan and fry the breadcrumbs until golden, then add the garlic and smoked paprica and cook for a further minute.
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Now transfer this mixture to a food processor together with the toasted nuts. Add the drained red peppers and blitz to a coarse paste with plenty of texture.
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Add the tomato puree, vinegar and 6 tbs olive oil and give a quick pulse to mix.
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Transfer the drained Farro into a serving dish, add the squash and leeks on top and then spoon the Romesco sauce on top of this.
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Finally, garnish with some fresh parsley.