Maple Roasted Butternut Squash W/Farro, Toasted Hazelnuts, & Pomegranate Arils

1. 1

   Preheat your oven to 425 and line a cookie sheet with parchment paper.

2. 2

   In a medium mixing bowl, stir the maple syrup and water together. Add the cubed squash and sliced onion, and toss well.

3. 3

   Pour mixture onto lined cookie sheet and arrange in one layer. Sprinkle with 1 tablespoon of the thyme, sea salt, and black pepper.

4. 4

   Roast at 425 for 30 minutes (stirring after 15 minutes) or until the squash is soft. The onions may start to brown a little on the edges, but this is a good thing!

5. 5

   While the squash is roasting, cook the farro in the veggie broth according to the package directions. Be sure to drain any excess water and set aside.

6. 6

   In a small skillet, toast the chopped hazelnuts on medium-high for 5-6 minutes, or until lightly fragrant, stirring frequently to prevent scorching. Pour the toasted nuts on top of the cooked farro.

7. 7

   Using the same skillet, over medium-high heat, cook the tempeh bacon 1-2 minutes on each side, or until lightly browned. Coarsely chop and pour on top of the farro mixture.

8. 8

   Once the squash mixture is roasted, add it to the farro mixture. Sprinkle in the pomegranate seeds and remaining 1 tablespoon of thyme, and stir until everything is fully incorporated. Season with additional salt and pepper, if needed, and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.