Maple Roasted Pumpkin with Farro: A Delicious Autumn Dish

There’s something incredibly comforting about autumn food, and this maple roasted pumpkin with farro embodies the richness and warmth of the season. As the weather cools down, dishes like this bring a sense of warmth and satisfaction that is perfect for the transition from long summer days to crisp autumn nights.

My vegetable patch is still producing late summer vegetables and herbs, which is why salads are still on the menu, but I also find myself craving hearty dishes like this one, which offer a glimpse of the comforting pilafs, casseroles, and soups I’ll be making over the next few months.

Farro, a type of ancient grain, is the star of this dish. Although it was once popular in ancient times, farro, along with other grains like freekeh and spelt, became less common over the centuries.

However, in recent years, these grains have made a comeback due to their health benefits and delicious flavor. Farro is a great choice for a healthy meal, offering a nutty texture and a chewiness that pairs beautifully with roasted pumpkin.

This dish is a perfect balance of textures and flavors, combining sweet maple-roasted pumpkin with the nutty chewiness of farro, and a sprinkle of pistachios and currants for crunch and sweetness.

It’s also packed with nutrients, making it an ideal dish for cooler weather. If you have someone at home who’s gluten intolerant, you can easily swap farro for brown rice, which works just as well and ensures everyone can enjoy this delicious meal.

Ingredients

• 1 kg pumpkin (de-seeded and cut into 8 wedges; Kent, jap, or butternut pumpkin work well)
• 2 red onions (cut into wedges)
• 3 cloves garlic
• 3 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 cup farro (or brown rice for a gluten-free alternative)
• 3 cups vegetable or chicken stock
• 1 tablespoon lemon juice
• 1/3 cup shelled pistachios (roughly chopped)
• 1/3 cup currants
• 3 tablespoons finely chopped parsley and/or chives
• 100 g baby spinach leaves
• Salt and pepper

Method

1. Roast the Pumpkin and Onions:
   Preheat the oven to 180°C. Line a flat baking tray with parchment paper. Lay the pumpkin wedges, onion wedges, and garlic cloves on the tray in a single layer. Drizzle with 1 tablespoon of olive oil and season well with salt and pepper. Roast for 30 minutes until the pumpkin is tender.
2. Maple Roasting:
   Remove the tray from the oven, drizzle the pumpkin with maple syrup, and return it to the oven for another 5-8 minutes, or until the pumpkin is nicely caramelized and crispy. Set aside to cool to room temperature.
3. Cook the Farro:
   In the meantime, bring 3 cups of stock to a boil in a medium pot. Add the farro and cook until the liquid is absorbed, and the farro is tender but still has a bit of bite, about 20 minutes. Once done, drain any excess liquid and transfer the farro to a medium-sized bowl.
4. Combine and Toss:
   Add the remaining 2 tablespoons of olive oil and the lemon juice to the cooked farro. Stir gently to combine. Then add the pistachios, currants, and herbs. Toss everything together well.
5. Assemble the Dish:
   To serve, place two wedges of pumpkin on each plate, along with some roasted onion and garlic. Toss the spinach with the farro and place it beside the pumpkin on each plate. Season with a little sea salt and pepper, and drizzle with extra virgin olive oil if desired.

This maple roasted pumpkin with farro is the perfect autumn dish, bringing together the sweetness of maple syrup, the savory flavors of roasted vegetables, and the nutty, hearty texture of farro.

It’s a delicious, wholesome meal that can be served as a vegetarian dish or as a side to grilled lamb or chicken. Whether you’re looking for a warm, comforting dinner or something to impress your guests, this dish is a winner. Enjoy the flavors of the season with this simple yet flavorful recipe!

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