Roasted butternut squash with autumn grains, browned butter, walnuts and sage
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Roasting
My family celebrated Canadian Thanksgiving earlier this month, and for our holiday dinner I wanted to make a Thomas Keller recipe (from his wonderful cookbook, Ad Hoc at Home), Farro and Black Rice with Roasted Autumn Squash. But I soon realized that this recipe was way too involved for me to make for a holiday dinner. So I decided to simplify the preparation. In the end, I changed the recipe quite a bit, and it won raves from my guests. We served it with roasted halibut, but it would also go well with roast chicken or turkey. I would happily eat it as a main dish, too! If you didn't want to use farro, barley or wheat berries would be a nice alternative, but don't omit the black rice. Although traditionally used in Asian desserts, here it adds a sweet note that really balances the earthy flavors of the squash. Update for Best Vegetarian Side Dish: Just thought that for this contest I would play with the recipe a little bit more. I experimented with frying sage in the browned butter and liked the result.
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