• sondra bernstein

Farro & Roasted Delicata Squash

Farro & Roasted Delicata Squash

Serves 6

2 delicata squash cut into ½” rings, seeds removed

4 tablespoons extra virgin olive oil

salt & pepper

1 pound farro

1 bay leaf

6 cups water

3 tablespoons extra virgin olive oil

3 ounces arugula

Preheat oven to 350F degrees.

Place the delicata squash on a sheet pan, drizzle with 2 tablespoons olive oil, salt & pepper and roast until soft. Rinse the farro well and drain. Place the farro in a pan with water, the remaining extra virgin olive oil, bay leaf and salt to taste. Bring to a boil and stir. Reduce to a simmer and cook for 25 minutes, stirring occasionally, until grains are al dente. Remove bay leaf and pour off any extra liquid.

Before serving, toss with the squash. Garnish the top with the arugula.

0 views0 comments

Recent Posts

See All