Ingredients
1 cup farro
450 g butternut squash
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried thyme
650 ml vegetable broth
1/2 cup walnuts
1/2 cup feta cheese
2 tablespoons chopped parsley
Method
Preheat the oven to 200°C.
Peel and dice the butternut squash into small cubes.
Toss the squash with olive oil, salt, pepper, and thyme on a baking tray.
Roast it in the oven for about 25 minutes until tender.
Cook the farro in boiling vegetable broth for 30 minutes, then mix in walnuts, feta, and parsley.
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