Butternut Squash Farro Bowl

Healthy, Vegetarian, Weeknight

Prep Time: 15 mins Cook Time: 30 mins Servings: Serves: 4 servings Source:

Ingredients

1 large butternut squash, peeled and cubed (or 1 bag of frozen butternut squash cubes)

1 can garbanzo beans, drained and rinsed

1 cup uncooked farro

¼ cup pumpkin seeds

¼ cup dried cherries (or dried cranberries)

Dressing

2 tablespoon balsamic vinegar

2 tablespoon water

½ teaspoon salt

Directions

Preheat oven to 375F. Coat one large baking sheet with parchment paper. Spread squash out in single layer and sprinkle with salt and pepper. Roast until pieces are tender (about 30-40 minutes), turning them over halfway through the cooking time. Set aside to cool.

While squash is roasting, cook farro. Drain and cool slightly.

While squash is roasting and farro is simmering, whisk together dressing ingredients.

In a large bowl, mix together cooked butternut squash, farro, seeds, and cherries. Drizzle with dressing and toss to coat. Taste and adjust seasonings.