As promised, here's another butternut squash recipe! A feel like grain bowls are all the rage lately so I was excited to try this simple recipe out. This warm salad was surprisingly very filling and could easily be a meal on its own. I plan to make this again soon and have it for lunch at work. Bonus? It's healthy!
Ingredients:
About 3 cups butternut squash, cubed
4-5 handfuls of chopped kale
2 cups uncooked farro
1/2 cup diced shallots
1-2 tbs grapeseed oil
1 lemon, juiced
Salt and pepper
Directions:
Preheat oven to 400. Peel and cube butternut squash into 1" pieces and toss in a few tbs of oil, salt and pepper to taste. Place squash on a baking dish lined with parchment paper and bake for 20 minutes or until tender. Cook farro according to packaged instructions. Heat grapeseed oil in a pan over medium heat and add shallots once warm. Cook for about 2 minutes. Add 4-5 handfuls of kale with juice of 1 lemon. Once kale begins to soften, add farro and butternut squash. Stir all ingredients until combined, serve warm.
Recipe from For the Love of Basil