30 minutes | Serves 4
Each day, I aim to feed Ollie something green and something red or orange. It’s a personal standard that helps me organize my thinking about what to feed him and begs the question- can I add some spinach to that? This whole grain recipe (bonus) knocks out all those internal pressures. I feed Ollie this, and I’m a good enough mom for the day. It also helps that he devours it.
1 butternut squash, peeled and diced into 1 inch cubes
1 small yellow onion largely cut
2.5 cups broth
1 cup of faro dried
5 tablespoons olive oil, divided
1 cup frozen peas
2 tablespoons of cheese
juice from 1/2 a merrier lemon
salt and pepper
Cut squash and onion and drizzle with 2 tablespoon olive oil. Bake at 350 for 30-40 minutes, mixing once. Meanwhile, cook farro in broth for about 30 minutes (once broth comes to a boil, cover and simmer for 30 minutes). Make vinigerette by wishing together remaining 3 tablespoons of olive oil, lemon juice, salt, and pepper together. When farro is just about cooked, add rinsed frozen peas to pot and simmer for about 2 minutes. Combine roasted vegetables, farro, and vinegarette together. Mix in feta cheese and serve.