Toasted Farro Salad with Roasted Squash and Toasted Hazelnuts
Fall is about comfort food, but not all comfort food has to be bad for you. Take farro, a fabulous little nutty grain from Italy that's high in fiber and protein. Toasted before cooked adds a boost of flavor. Toss with any vegetable (roasted or not), herb or cheese on hand. Serve hot or cold - it's that good.
1 butternut or acorn squash, peeled and diced
Olive oil, divided
Sea salt, to taste
1/2 lb. dry farro
1 quart chicken stock (or vegetable)
1 cup hazelnuts, toasted
Juice of 1 lemon
1 bunch parsley
1 bunch chives
Preheat oven to 450 degree F. Lay squash in one layer on a sheet tray and toss with olive oil (about 2 tablespoons) and season with salt. Roast 20-25 minutes until golden brown, using a spatula half-way through to rotate. Set aside to cool.
In a pasta pot add 1-2 tablespoons olive oil and toast farro until slightly browned and nutty. Add stock and bring to a simmer. Cover and simmer lightly until farro is al dente, about 20 minutes. Drain and set aside in a large bowl. Add squash, hazelnuts and lemon juice. Season with additional salt and olive oil (about 2-3 tablespoons more) as needed.
Top with parsley and chives.