By Katie Lee
HQ 91 | AUTUMN 2015
In her new book, Endless Summer Cookbook, Huntington’s Katie Lee shares her experiences of Living in the Hamptons – and dishing out recipes you’ll want to enjoy all summer long and beyond. Lee’s Late Summer Farro, Butternut Squash and Arugula Salad is perfect for capturing the feel of summer relaxation as its high magnesium content helps relieve tension. It’s also high in fiber. Butternut squash is often found pre-cut in supermarket produce sections, and it starts popping up at farm stands toward the end of the summer. This recipe is also delicious in the fall using pumpkin or other autumn squash varieties. Now, you can truly have an endless summer.
Ingredients
1 pound (455 g) butternut squash, peeled and cut into 1/2-inch chunks (about 4 cups)
2 large shallots, sliced
4 tablespoons (60 ml) extra virgin olive oil
Salt and freshly ground black pepper
1/2 cup (85 g) golden raisins
2 tablespoons sherry vinegar
1 teaspoon grainy mustard
Pinch of ground cayenne
1 cup (190 g) farro, cooked according to the package instructions and cooled
3 ounces (85 g) smoked Gouda cheese, very finely diced
1/2 cup (50 g) walnut halves, toasted and coarsely chopped
3 cups (60 g) arugula
Preparation
Preheat the oven to 375 F (190 C). Line a baking sheet with parchment paper.
Put the squash and shallots on the prepared baking sheet and drizzle 1 tablespoon of the oil over them. Toss well with your hands to coat. Season with salt and pepper and roast, tossing halfway through, until the squash is soft and the shallots are beginning to brown (about 25 to 30 minutes). Let cool to room temperature.
Meanwhile, put the raisins in a shallow bowl and pour the vinegar over them. Soak, tossing them every now and then, for at least 15 minutes. Drain the vinegar into another small bowl, squeezing the raisins to remove any excess.
Whisk the mustard into the vinegar. While whisking, add the remaining 3 tablespoons oil in a slow stream until thick and emulsified. Season the dressing with the cayenne, salt and pepper to taste.
To assemble the salad, in a medium bowl, toss the farro, squash, shallots, raisins, cheese and walnuts together until combined. Pour the dressing over the salad, season with salt and pepper, and toss until evenly coated with dressing. Just before serving, fold in the arugula.
