- Todd English born (1960)
- 1 butternut squash, cut into 1-inch cubes
- Olive oil
- Salt and pepper, to taste
- 1 red onion, cut into 1-inch pieces
- 1 Cup farro, rinsed
- 1 Pinch of red pepper flakes
- 1 bay leaf
- 1 Tablespoon lemon juice
- 3 Tablespoons chopped parsley
- 3 Tablespoons grated Parmesan cheese
For a dish rich in whole grains, try this warm farro salad with tender butternut squash.
Preheat the oven to 425 degrees.
Toss the butternut squash in olive oil, salt, and pepper. Spread it out evenly on a baking sheet and bake for 15 minutes. Meanwhile, toss the red onion with olive oil, salt, and pepper. When the squash has cooked for 15 minutes, add the onions to the baking sheet and bake for 10 minutes.
Place the farro in a medium saucepan and fill with enough water to cover by 1 inch. Add the red pepper flakes, bay leaf, and a pinch of salt. Bring to a boil over high-heat and reduce heat to medium-low and let simmer uncovered until tender, about 25 minutes. Drain the farro and remove the bay leaf.
Toss the cooked farro with the squash and onions. Add in 1 tablespoon of olive oil, lemon juice, parsley, cheese, and toss to combine. Serve immediately.