Farro and Roasted Butternut Squash

INGREDIENTS

• 2 c farro, rinsed and drained
• 2 tsp sea salt
• 5 c stock (chicken or beef or combo)
• 3 c butternut squash, 1/2 inch dice
• 1 large red onion, cut in eighths
• 1 Tbsp fresh thyme, minced
• 6 Tbsp EVOO
• 1 Tbsp balsamic vinegar
• 1 c roasted walnuts
• 1/4 c crumbled goat cheese

PREPARATION

1. Preheat oven to 350.
2. Combine farro, salt and stock in large saucepan over medium. Bring to a simmer, cover and simmer stirring occasionally until the farro is tender (15-20 minutes). Remove from heat, drain and set aside.
3. While the farro is cooking, toss the squash, onion an thyme with 3 Tbsp EVOO and vinegar and 2 pinches of salt on a rimmed baking sheet. Arrange in a single layer and place in the oven for 20 minutes, turning every 5 minutes.
4. Remove and let cool slightly. Mince 1/2 of the onions.
5. in a large bowl, toss all ingredients except goat cheese.
6. Serve, garnishing with goat cheese.

-- JMagGuthrie - 22 Feb 2014