Cooking Instructions
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Step 1
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment.
Step 2
Place the cubed
Butternut Squash (1)
in a mixing bowl. Drizzle with
Extra-Virgin Olive Oil (22 mL)
and sprinkle with
Ground Cinnamon (1 g)
. Add a healthy pinch of
Kosher Salt (to taste)
and
Cayenne Pepper (1 pinch)
and toss to combine, making sure each cube is coated.
Step 3
Transfer the squash to the prepared baking sheet, leaving a little bit of space between each cube.
Step 4
Roast the squash for 35-40 minutes, turning once halfway through the cooking time, until the squash is tender and lightly browned. Set aside and let cool slightly.
Step 5
While the squash is roasting, cook the
Pearled Farro (300 g)
according to the package directions.
Step 6
In a large mixing bowl, whisk the remaining
Extra-Virgin Olive Oil (15 mL)
the
Lemons (1 1/2)
,
Low-Sodium Soy Sauce (10 mL)
, and
Maple Syrup (10 mL)
.
Step 7
Add the cooked farro to the bowl with the dressing and toss to combine. Add the roasted butternut squash,
Walnuts (60 g)
,
Dried Cranberries (40 g)
, and
Scallions (1 bunch)
and fold all the ingredients together. Taste and season with freshly
Freshly Ground Black Pepper (to taste)
and a little extra salt (if needed).
Step 8
Serve warm or at room temperature.
