½small butternut squashseeded, peeled and cut into about a ½ to ¾ inch dice
Extra virgin olive oilas needed
⅓ to ½cupchicken broth or reserved "pasta" water
¼cuptoasted walnut or pecan piecesoptional
Salt and freshly ground pepperto taste
Heat the oven to 400°F.Place the beets onto a large piece of aluminum foil, drizzle with a bit of olive oil and sprinkle with salt. Close to form a tightly sealed package; place on a cookie sheet and into the oven. Bake, 25 minutes to an hour, depending on size (you should be able to easily stick a toothpick or paring knife into the beet with no resistance). When tender remove from the oven, open the foil packet; allow the beets to cool. Once cool enough to handle, remove the skins, they should come off easily. Slice and then dice into ½ inch pieces. Set aside.
Toss the butternut squash with a bit of oil and a dash of salt. Place on a cookie sheet and into the oven. Bake 20 to 25 minutes, or until soft and slightly browned, stirring once. Remove and set aside.
Cook the farro according to package or Lindy's direction. Drain, (if using Lindy's method) and retain ½ cup cooking liquid if you choose not to use chicken broth to finish the recipe. Return the farro to the pot along with either the reserved cooking liquid or chicken stock, cook, stirring for 2 - 3 minutes (the liquid will be mostly absorbed ); stir in the butter, squash, beets and a bit of salt and pepper continue to cook, stirring occasionally for 2 - 3 minutes or until all is hot. Stir in the parsley and nuts, if using. Taste and adjust for seasoning, Serve.
Feel free to use any color of beets you have available.Precooked beets and canned beets can be substituted for fresh.Pumpkin, delicata, or acorn squash can be substituted for the butternut.Pearled Barley or Quinoa can be substituted for the Farro.To keep the dish vegetarian, reserve ½ cup of the cooking water and use this instead of chicken stock.