Ina Garten’s Charlie Bird’s Autumn Salad Recipe
Ina Garten’s Charlie Bird’s Autumn Salad Prep: 15 mins | Cook: PT0S | Total: 1 hrs | Serves: 4 serving(s) | Cuisine: American **Golden roasted butternut squash can taste like a cozy hug—but only if it’s tender without turning to mush.** I used to overcook the squash, ending up with a pile of sad, mushy cubes that lost their structure. Then I tried Ina Garten’s Charlie Bird’s Autumn Salad, where the squash roasts just until it’s caramelized at the edges and still holds its shape. Paired with chewy farro, crunchy pistachios, and bright lemon, each bite is a perfect balance of sweet, nutty, and fresh. The secret? Roasting the squash cubes with just enough olive oil and salt so they develop a golden crust without falling apart. The farro cooks right in the cider until it’s tender but still has bite, so it soaks up the dressing without getting soggy. Fresh apple cider adds a subtle sweetness, ...