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This recipe produces a very satisfying, healthy, and delicious meal. I had a squash that needed to be used up, so I rummaged through my pantry looking for ideas. I always have a variety of beans, grains, nuts, and dried fruits on hand. This is what I came up with.

1 butternut squash, about 1 lb., cut in half lengthwise
1 cup farro, uncooked
2 medium shallots, minced
2 medium garlic cloves, finely minced
1 15 oz. can garbanzo beans, drained and rinsed
2 +1 +1 tablespoons extra virgin olive oil
Zest and juice of 1 lemon
Salt 1 teaspoon and pepper 1/2 teaspoon, plus dusting for squash
1/2 cup toasted walnut pieces
1/2 cup dried cherries
1/2 cup feta

Preheat oven to 400°. Cut the butternut squash in half lengthwise. Using 1 tablespoon of olive oil, brush on the cut sides of the butternut and season with a dusting of salt and pepper. Roast until for tender, approximately 25-30 minutes. Prepare the farro according to package instructions.

Meanwhile, place the walnuts into a small, dry sauté pan, and toast for about 3 minutes over a low heat. Place the nuts in a small dish. Return the pan to the heat and add 1 tablespoon olive oil, add the shallots and sauté for 2-3 minutes until they are lightly browned. Add the garlic and cook for 30 seconds.

Add the beans, shallot and garlic, zest, juice, walnuts, dried cherries, and remaining 2 tablespoons of olive oil to the farro and stir until well incorporated. Spoon the mixture over the squash, add the cheese and serve. If you don’t have dried cherries, you can substitute dried cranberries.

If you don’t want to use feta, goat cheese would make a great alternative. I would also suggest adding some fresh herbs if you have them. Either mint or parsley would add a nice touch. There will be leftover farro from this recipe. It makes a great side to any meal or as a meal in itself.

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