Ingredients
1 cup farro
2 cups water
1 medium butternut squash, peeled and diced
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup chopped fresh parsley
1/4 cup crumbled feta cheese
Juice of 1 lemon
1/4 cup pumpkin seeds
Method
1. Preheat the oven to 200°C. Line a baking tray with parchment paper.
2. Toss the diced butternut squash with olive oil, salt, and pepper. Spread evenly on the baking tray.
3. Roast the squash for about 25-30 minutes, until soft and slightly golden.
4. While the squash is roasting, bring water to a boil in a medium pot. Add the farro and a pinch of salt. Cook for 20-25 minutes, until tender.
5. After draining the farro, combine it with the roasted squash, parsley, feta cheese, lemon juice, and pumpkin seeds.
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