Steirer Schüssel Recipe
Roasted butternut squash, farro, pumpkin seeds, heirloom beans, red cabbage, quark cheese, pumpkin seed oil vinaigrette
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Ingredients
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Roasted Vegetables
Farro and Beans
Salad Components
Vinaigrette
Method
Roasting the Butternut Squash
- 1
Prepare and Roast
Preheat your oven to 400°F (200°C). Cut the butternut squash in half, scoop out the seeds, and cut it into 1-inch cubes. In a mixing bowl, toss the cubed squash with olive oil, salt, and black pepper until evenly coated. Spread the squash on a baking sheet lined with parchment paper and roast for 25-30 minutes, or until tender and golden brown, turning halfway through.
Cooking Farro and Beans
- 2
Cook Farro
In a saucepan, combine 1 cup of farro and 2 cups of vegetable broth. Bring to a boil, then reduce to a simmer and cover. Cook for about 25-30 minutes, or until the farro is tender but still chewy. Drain any excess liquid if necessary.
- 3
Add Heirloom Beans
Once the farro is cooked, stir in the cooked heirloom beans. Heat over low until warmed through, then remove from heat.
Preparing Salad Components
- 4
Prepare Red Cabbage
While the farro and squash are cooking, thinly slice the red cabbage and set aside in a large bowl.
- 5
Toast Pumpkin Seeds
In a dry skillet over medium heat, toast the pumpkin seeds for about 5-7 minutes until they are golden and fragrant, stirring frequently. Remove from heat and allow to cool.
Making the Vinaigrette
- 6
Mix the Vinaigrette
In a small bowl, whisk together pumpkin seed oil, apple cider vinegar, honey, salt, and black pepper to taste until well combined.
Assembling the Steirer Schüssel
- 7
Combine Ingredients
In a large serving bowl, combine the roasted butternut squash, farro with heirloom beans, and sliced red cabbage. Drizzle with the pumpkin seed oil vinaigrette and toss gently to combine. Top with the toasted pumpkin seeds and dollops of quark cheese before serving.