Week 2 Live Class Information
Deconstructed “Stuffed” Squash
With farro, dried cranberries, almonds, and an arugula lemon pesto
For the Delicata Squash
For the Arugula Pesto
Preheat the oven to 425 degrees.
Line 1 sheet tray with parchment paper. Cut the delicata squash in half lengthwise and scoop out the seeds. Next, thinly cut the squash into 1/4 inch half-moon shapes and place it onto the sheet tray. Season with oil, salt, pepper, garlic powder, and rosemary.
On the stovetop, cook 1 cup of farro with 2.5 cups of chicken broth on a low simmer until liquid has just been absorbed. Season with a pinch of salt/pepper.
Combine all the pesto ingredients into your food processor and blend. Taste and adjust seasoning (you may need a little honey if it is bitter).
Toast the almonds (or nut of choice) in a dry pan over medium heat for about 5 minutes until just fragrant, swirling occasionally. Add salt if your nut is not already salted. Let cool and roughly chop. *this step is optional but helps bring out the nutty flavor even more
Once that farro has cooked, stir in the dried cranberries and chopped toasted nuts. Stir in two spoonfuls of the pesto, reserving some for garnish.
To assemble: layer a bed of arugula on a plate. Top with warm farro and roasted squash. Garnish with sliced avocado, crumbled feta, and a spoonful of the pesto. Enjoy!