Take Back the Kitchen: Alma’s Farro with Acorn Squash and Truffle Oil

Farro with truffle oil.jpg
Hi everyone! How gorgeous is a dish that has all the fall colors and tastes like warm comfort food? Try making this healthy side dish or make it an entree by adding some chicken, fish or tofu. The ingredients may seem foreign but can all be gotten in your regular supermarkets or Trader Joe’s. P.S. Farro can be a bit expensive but Costco now carries organic farro and it is very reasonably priced. Enjoy!
Farro with Acorn Squash, Creamy Tomato and Truffle Oil:

Two cups cooked Farro (cook like rice but one part farro to 2 1/2 parts water or broth)
1/2 cup roasted acorn squash or butternut squash
1/4 cup tomato sauce (like a marinara sauce if you like) with a touch of cream stirred in
1/4 cup chopped hazelnuts
drizzle of Truffle oil (can get at most supermarkets including Trader Joe’s)
grated Parmesan
Optional: Top with roasted kale
Preheat oven to 400 degrees
On a parchment paper lined cookie sheet, roast an acorn squash after you have sliced it open and seeded it. Make sure to roast it flesh side up.
Bake for about 1/2 hour or until it is tender when a fork is inserted. Set aside to cool
While the squash is roasting, start cooking the farro in a rice cooker or by preparing as you would rice, one part farro to 2 1/2 parts water/broth
When farro is cooked, top with bits of roasted squash, dollops of the tomato sauce mixed with the touch of cream and top with the chopped hazelnuts
drizzle with the truffle oil and grated Parmesan
Top with roasted kale-optional
Serves two
For more great recipes, check out Alma Schneider Take Back the Kitchen, LLC