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)

olive oil

kosher salt

fresh mozzarella (packed in water)

1 cup of farro

pesto:

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

s&p

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.

So good!