Farro And Roasted Butternut Squash Recipe

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101 Cookbooks
Nutrition per serving    (USDA % daily values)
CAL
223
FAT
69%
CHOL
2%
SOD
40%

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Ingredients for 8 servings

2 cups Farro, rinsed and drained

2 tsp fine-grain sea salt

5 cups water (or stock)

3 cups Butternut squash, cut into 1/2-inch dice

1 large red onion cut into 1/8ths

1 tbsp fresh thyme, minced

3 tbsp olive oil

1 tbsp balsamic vinegar

1 cup walnuts, deeply toasted

3 tbsp toasted walnut oil (or more olive oil)

1/4 cup goat cheese, crumbled

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