For Tuesday night dinner, I roasted two little butternut squashes—a new variety that produces small, sweet ones—after tossing them in a bit of olive oil and maple syrup. While the squash roasted in my countertop oven, I cooked one cup of farro in two cups chicken/turkey broth. I sautéed some finely chopped onion in a bit of olive oil, then added the cooked farro, leftover browned ground turkey (from last week’s pizza), then stirred in the roasted squash. This combination is very tasty. We had microwaved broccoli as a side dish.
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This reply was modified 5 years, 1 month ago by BakerAunt.