Ingredients
– 1 cup farro
– 700 ml vegetable broth
– 600 g butternut squash, peeled and diced
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 teaspoon dried thyme
– 1/4 cup nuts (like walnuts or almonds), chopped
– 1/4 cup feta cheese, crumbled
– 2 tablespoons fresh parsley, chopped
Method
1. Preheat the oven to 200°C. Arrange the diced butternut squash on a baking tray and drizzle it with olive oil. Sprinkle with salt, black pepper, and thyme.
2. Roast the squash for about 25-30 minutes until it becomes tender and golden brown.
3. While the squash is roasting, rinse the farro under cold water. Combine it with vegetable broth in a pot and bring to a boil.
4. Once boiling, reduce the heat and let it simmer for approximately 25 minutes until the farro is chewy and most of the liquid has absorbed.
5. Mix the roasted squash into the cooked farro. Top with nuts, feta cheese, and fresh parsley before serving.
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