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

Pumpkin seeds

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.

Copyright © 2016 Irene Matys.

All Rights Reserved.

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