Roasted Squash & Dill Pesto Farro
This week its all about squash on the farm. I have been sharing some of my favourite soups and comfort food featuring this winter vegetable. Tonight, I am hosting my parents for dinner and I have made a side for our roast chicken using Farro. I have paired this grain with Ontario butternut squash and tossed it in a lemony dill pesto. I have added pepitas for a delicious crunch.
2 cup farro, uncooked
4 cup butternut squash, 1/4 inch cubes
2 tbsp. olive oil
1 tsp. salt
1/2 tsp. fresh ground pepper
Lemony Dill Pesto
3 cup fresh dill fronds
1 large garlic
2 tbsp. walnuts
1/2 cup extra-virgin-olive oil
1/2 tsp. salt
1/4 tsp. fresh ground pepper
Preheat oven to 425 degrees and line a large baking sheet with parchment paper.
In a bowl, toss squash with the oil, salt and pepper.
Spread on baking sheet and bake in preheated oven for 20-25 minutes until squash has softened and is slightly golden.
To make pesto: Place all ingredients in a food processor and blend until smooth.
Fill a large pot with 4 cups of water and bring to a boil. Add faro and reduce heat to medium. Cook for 25 minutes until farro is cooked or follow package directions.
Place cooked farro and squash in a large serving bowl. Toss with pesto and top with pumpkin seeds.
SERVINGS 6 -8 | PREP & COOK TIME 45 minutes.