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Fargo & Roasted Butternut Squash
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Fargo & Roasted Butternut Squash

2 c. farro
5 c. water or vegetable stock
3 c. butternut squash, cut into ½” chunks
1 large red onion, cut into chunks
1 Tbsp. fresh thyme
1 Tbsp. olive oil
1 Tbsp. balsamic vinegar
½ c. toasted walnuts


  1. Preheat oven to 425°. Bring water or broth to boil. Add farro. Reduce heat. Cover and simmer until farro is tender, approximately 15-20 minutes. Remove from heat, drain any excess liquid and set aside.
  2. While farro is cooking, toss the squash, onion and thyme with olive oil, vinegar and a pinch of salt. Arrange in a single layer on a rimmed baking sheet and place in oven for 20 minutes. Turn the vegetables every 7 minutes. Remove from oven. Toss all ingredients in a large bowl. Makes 8 1 cup servings.

Nutrients per serving:
Calories: 248, Carbohydrates: 38 gm, Fiber: 5 gm, Protein: 9 gm, Fat: 9 gm, Sodium: 38 mg (if farro is cooked in water)


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