Roasted Pumpkin Farro Pilaf with Cranberries
The combination of roasted pumpkin, hearty farro, dried cranberries and Swiss chard makes for a delicious fall dish that's pretty too. Without cutting it, throw your small pie-pumpkin (thinner stem than carving pumpkins) into the oven to soften and make cutting much easier. After 20 minutes, take it out, skin it and cut it into cubes. Toss with oil and spices, and roast. If you just don't have the time, substitute pre-cubed butternut squash (from the produce department) for the pumpkin. Farro is a popular ancient grain that cooks up in about 15 minutes even though it is 100% whole grain. Wheat berries are similar to farro but take a lot longer to cook. If you want to serve this as a salad, use thinly chopped red onions rather than white, add more greens, add cooked farro to the other ingredients and toss.