Roasted Butternut Squash With Autumn Grains, Browned Butter, Walnuts And Sage

• 2 1/2 tablespoons extra virgin olive oil, divided
• 1/4 cup diced onion, divided
• 1 cup farro (regular or semi-pearled)
• 1/2 cup Asian sweet black rice
• 2 1/2 cups water
• 1 butternut squash, peeled, seeded, and cubed into approximately 3/4 inch pieces (I had about 4 cups of squash)
• 1/2 teaspoon salt, divided
• 3 1/2 tablespoons unsalted butter
• 1/2 cup walnuts, chopped into small pieces
• 10 fresh sage leaves
• 1/4 teaspoon freshly ground black pepper

1. In medium sized saucepan, heat 1 tablespoon oil over medium heat. Add 2/3 onion to pan and saute until golden. Add farro and stir until grains are coated with oil and onion. When farro smells toasty, add 1 3/4 cups water. After water begins to boil, turn heat down and simmer uncovered. Cook for 40 minutes, then turn off heat, and cover farro, letting it sit for about 10 minutes. All liquid should have evaporated from pan and farro should be tender to the bite. If water is still in pan, continue cooking for a few more minutes. (Note: I used regular farro; if you are using semi-pearled farro, it should cook in about half the time.)
2. In small saucepan, heat 1/2 tablespoon oil over medium heat. Add 1/3 onion to pan and saute until golden. Add black rice and stir until grains are coated with oil and onion. When black rice smells nutty, add 3/4 cup water and put lid on pan. After water begins to boil, turn heat down to simmer. Cook for 45 minutes or until water has evaporated from pan and rice is tender.
3. While the rice and farro are cooking, preheat oven to 400 degrees. Line baking sheet with sides with aluminum foil or parchment. Put squash on foil or parchment, drizzle remaining 1 tablespoon olive oil over squash. Sprinkle 1/4 teaspoon of salt on squash. Using hands or a big spoon, toss squash until well-coated. Put pan in oven and roast squash for 15 minutes or until tender and edges are starting to turn golden. Do not overcook. You don't want squash to be soft, just tender to the bite.
4. In large skillet, over medium heat, melt butter. When it turns a deep caramel color and smells nutty, add walnuts to pan and toss with butter. Saute for about one minute or until the nuts are smelling toasty and looking golden. Add sage leaves. After about a minute when sage starts to sizzle, add farro, black rice, and squash to skillet, stirring constantly until everything is coated with brown butter. Remove from heat. Add remaining salt and pepper to dish. Taste and add more if needed. Put in serving dish and serve immediately!

extra virgin olive oil, onion, regular, asian sweet black rice, water, butternut squash, salt, unsalted butter, walnuts, sage, freshly ground black pepper

Taken from food52.com/recipes/7401-roasted-butternut-squash-with-autumn-grains-browned-butter-walnuts-and-sage (may not work)