Roasted Squash w/ Farro & Arugula Pesto
Another delicious concoction from one of my favorite cooks @boroughchef.
Beth always works magic with simple pantry ingredients to make a healthy (usually vegetarian) meal.
Here, she roasted some squash and tossed it with spelt and made an arugula and hazelnut pesto. Served with blobs of fresh mozzarella, of course.
I used farro instead of the spelt, and used my just picked acorn squash from my garden!
I also found out that like delicata squash, you can eat the cooked skin of acorn squash! Who knew?
Here is how I made it:
1 acorn squash, cut into rings
pinch of pimenton (smoked paprika)
fresh mozzarella (packed in water)
1 cup of farro
big handful of arugula
1 small clove garlic
1 tbsp olive oil
1/4 c parmesan cheese
handful of toasted hazelnuts
squeeze of lemon juice
Make the pesto first, by whizzing ingredients in a small food processor. Season with salt & pepper to taste and set aside.
Lay the squash rings on a parchment lined baking sheet and drizzle with olive oil, kosher salt & pimenton (smoked paprika).
Roast about 20-25 minutes (turning over once) at 400F.
Cook the farro as per package directions (usually takes about 30 minutes, then drain).
Add about 2 tbsp of pesto to the cooked farro in a bowl.
Plate the roasted squash on top of the farro and add in blobs of mozzarella.
Scatter a few arugula leaves and toasted hazelnuts over the salad and spoonfuls of this yummy pesto.