With my new business, I have access to many wonderful new foods - locally sourced products that I have never cooked with before. Farro is one of those foods. It is an ancient grain that is both nutty-tasting and slightly sweet. It works well in winter salads and can replace quinoa or pasta in any number of dishes. This recipe originally called for orzo but I think that farro is an even better option. Butternut squash and farro from Locavore Foods.
Ingredients:
1 small butternut squash, peeled and cut into 1/2 inch cubes
2 + 2 tbsp olive oil
1 cup dried farro
2 cups spinach, chopped into pieces
1 small clove garlic, minced
1/3 cup crumbled feta
salt and pepper to taste
Directions:
1. Rinse farro in a sieve and place in medium-sized pot. Cover with 2 cups water and bring to a boil. Reduce heat to medium-low and cook (covered) for 40-50 minutes. Fluff with a fork and set aside.
2. Pre-heat oven to 425F. Toss cubed squash in 2 tbsp olive oil and spread onto a cookie sheet. Bake until squash is just tender (about 30 minutes).
3. In a small skillet, heat 2 tbsp olive oil until just warm. Stir in garlic and remove from heat. Allow to sit until ready to use.
4. Once squash and farro is cooked, add them to a large bowl with the chopped spinach. Toss with garlic oil and crumbled feta. Add more olive oil if necessary before adjusting taste with salt and pepper. Serve warm or at room temperature.
