🍯🔥 Honey Aleppo Pepper–Roasted Squash & Farro with Crispy Sage and Brown Butter

🍯🔥 Honey Aleppo Pepper–Roasted Squash & Farro with Crispy Sage and Brown Butter

Why this is different:
This dish is warm and comforting like winter food should be, but it’s built around texture and contrast—roasted sweetness, nutty grains, herby crunch, and a gentle Aleppo heat. It works beautifully as a meatless main, upscale side, or even a holiday table surprise.

Ingredients (Serves 4)

Roasted Squash

1 medium delicata or butternut squash, peeled and cubed

2 tbsp olive oil

2–3 tsp Honey Aleppo Pepper Seasoning

Pinch of sea salt

Farro Base

1 cup farro (pearled or semi-pearled)

3 cups vegetable or chicken broth

Brown Butter & Finish

4 tbsp unsalted butter

10–12 fresh sage leaves

½ cup toasted walnuts or pecans

¼ cup dried cherries or cranberries

Optional: shaved Parmesan or vegan cheese alternative

Instructions

Roast the Squash
Preheat oven to 425°F.
Toss squash with olive oil, Honey Aleppo Pepper Seasoning, and salt.
Roast for 25–30 minutes until caramelized and golden at the edges.

Cook the Farro
Simmer farro in broth until tender but chewy (about 20–25 minutes).
Drain any excess liquid and keep warm.

Make Crispy Sage Brown Butter
Melt butter in a skillet over medium heat.
Add sage leaves and cook until crisp and fragrant.
Let butter brown slightly until nutty—remove from heat immediately.

Bring It Together
Toss warm farro with roasted squash, toasted nuts, and dried fruit.
Drizzle generously with brown butter and sage.
Finish with shaved cheese if using.

Serving Notes

Serve warm with crusty bread and a glass of ale or white wine

Add roasted chicken or pork for a heartier entrée

Perfect for winter dinners, holiday spreads, or cozy nights in

Flavor Profile

✨ Sweet heat
✨ Gentle smokiness
✨ Rich, nutty warmth
✨ Unexpected but comforting