7 hours ago
Wednesday, December 14, 2016
Ah, here's that farro again.
I will get you to try it sooner or later.
I am not always in the mood for quinoa, but if you are scared of farro, then by all means, substitute quinoa in this recipe.
Farro w/ Squash, Dates, Walnuts & Feta:
1 cup farro
2 cups cubed butternut squash (I buy it cut up already)
1/2 cup dates, pitted and slivered
1/4 cup walnuts, toasted
handful feta cheese, crumbled
2 tablespoons fresh lemon juice
1/2 teaspoon cinnamon
1 tablespoon honey
fresh parsley for garnish
Cook the farro in boiling salted water to the desired texture.
Depending on the type of farro you buy, some takes 30 minutes to cook, some 45, so check package directions.
On a lined baking sheet, spread out the cut up squash and drizzle w/ olive oil and a sprinkle of kosher salt.
Roast at 400F for about 20 minutes, flip over after 10 minutes to caramelize all sides.
When the squash is done, add it to a large bowl with the farro, dates and walnuts.
Make a dressing of lemon juice, cinnamon and honey....you can add in some olive oil, but there is enough from the squash usually.
Garnish with parsley and sprinkle with feta cheese.
So delicious and hearty. One of my favorite cool weather lunches.