Roasted Honey Nut Squash Recipe
Farro, feta, kale, spiced almonds & pomegranate & honey vinaigrette
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Ingredients
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For the Roasted Honey Nut Squash
Method
Preparation Instructions
- 1
Roasting the Squash
Preheat your oven to 400°F (200°C). Cut the honey nut squash in half, scoop out the seeds, and brush the flesh with olive oil. Season with salt and black pepper. Place cut-side down on a baking sheet and roast for 25-30 minutes until tender.
- 2
Cooking the Farro
While the squash is roasting, rinse the farro under cold water. In a medium saucepan, bring 3 cups of water to a boil. Add the farro and a pinch of salt, reducing heat to a simmer. Cook for 25-30 minutes, or until tender. Drain any excess water.
- 3
Preparing the Kale and Almonds
In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped kale and sauté until wilted, about 5-7 minutes. In another pan, toast the sliced almonds for 3-4 minutes until golden brown.
- 4
Making the Vinaigrette
In a small bowl, whisk together 2 tablespoons of honey, 1 tablespoon of olive oil, salt, and pepper to taste. Adjust seasoning as desired.
- 5
Combining the Ingredients
Once the squash is roasted, scoop out the flesh and mix it with the cooked farro, sautéed kale, crumbled feta, toasted almonds, and pomegranate seeds in a large bowl. Drizzle with the honey vinaigrette and toss gently to combine.
- 6
Serving
Serve the roasted honey nut squash mixture warm, garnished with extra pomegranate seeds and a sprinkle of feta if desired.