|Picture courtesy of Smitten Kitchen. I forgot to take a picture.|
*** adapted from Smitten Kitchen
Prep/Cook Time: 1 hour
1 medium butternut squash, peeled, seeds removed and cut into small cubes
4 T. olive oil
salt and pepper
1 c. quick cooking farro
1/4 c. walnuts, chopped
1/2 c. ricotta salata, crumbled (you could also use feta)
1 T. sherry vinegar
1 T. water
1/2 tsp. salt
1/2 tsp. sugar
1/2 small red onion, finally chopped
Preheat the oven to 425 degrees. Coat a large baking sheet with 2 tablespoons olive oil. Spread the squash onto the baking sheet in a single layer and sprinkle with salt and pepper. Roast until tender, 30-40 minutes, stirring halfway through the cooking time. Set aside to cool slightly.
Meanwhile, cook farro according to the package directions. Drain and cool slightly.
While squash is roasting and the farro is cooking, in a small bowl, whisk together the sherry, water, salt, and sugar. Stir in the onion and cover and refrigerate until needed.
In a large bowl, mix together the cooked farro, roasted squash, walnuts, and ricotta salata. Add in the red onion mixture, including the liquid. Toss with the remaining 2 tablespoons of olive oil. Serve warm or can be served cold later on in the week.