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Farro and Roasted Butternut Squash

Farro and Roasted Butternut Squash Recipe

  • 2 cups farro, rinsed and drained
  • 2 teaspoons fine-grain sea salt
  • 5 cups water (or stock)
  • 3 cups butternut squash, cut into 1/2-inch dice
  • 1 large red onion cut into 1/8ths
  • 1 tablespoon fresh thyme, minced
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 cup walnuts, deeply toasted
  • 3 tablespoons toasted walnut oil (or more olive oil)
  • 1/4 cup goat cheese, crumbled
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