Butternut squash salad with farro and pepitas
This salad is an autumn afternoon in a bowl. I first saw it on Roxana's Kitchen but the original recipe is from smitten kitchen. I was going to buy pre chopped butternut squash at the grocery store but it was four dollars for like an eighth of a squash (!) So i went to our local farm stand and picked up a couple and peeling it wasn't even bad. You just prick it with a fork and put it in the microwave for about five minutes and it's so much easier to peel and chop! There you go, problem solved! It takes an hour of swearing and hacking away at the durn thing and your own fingers to a fifteen minute, easily surmountable task.
Adapted from Roxana's kitchen and Smitten Kitchen.
1 1/2 c farro
Bring 3 1/4 c water to a boil, add salt and boil for about 20-25 min until tender. Drain and set aside.
1 butternut squash
1-2 T olive oil
salt and pepper
Place cubed squash on a cookie sheet, toss with oil and salt and pepper and convection bake at 375 for about 30-40 minutes until squash is tender and starting to caramelize on the edges.
1/2 red onion
1 1/2 T white wine vinegar
1/2 t sugar
1/2 t salt
1 T water
Combine while farro and squash are cooking and refrigerate for about 30 minutes.
When farro and squash are done, combine in a bowl with onion mixture, 2-4 T olive oil, 1/3 c roasted pepitas and 3 oz crumbled feta cheese.