In an effort to eat healthy and be considerate of the environment, I cook at least four vegetarian meals a week. Generally I combine a seasonal vegetable with a grain or legume and call it dinner. Today I am roasting half of a butternut squash, a handful of brussel sprouts, and an apple. I am combining these with some sautéed mushrooms and onions, and stirring in some cooked farro. If you are not familiar with farro it is an Italian wheat product that is sold in the pasta section of most supermarkets. It looks similar to wheat berries and cooks up in 20 minutes in boiling water.
I cut the vegetables and apple into similar sized pieces.
I toss these with olive oil, salt and pepper and roast on a parchment paper lined cookie sheet at 375 F. It is ready when the squash can be pierced by a fork – about 20-30 minutes.
While the vegetables are roasting I sauté some chopped onion and mushrooms.
I have boiled one cup of farro in water for 20 minutes and have drained it. I combine the roasted vegetables in the mushroom pan with the farro and cook over medium heat until heated through. This can be served as a main course or a side dish with grated parmesan cheese or hot sauce.
You can enjoy a few helpings without any guilt!
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