Roasted Butternut Squash and Caramelized Leek Hash over Farro

Photo by Katy Lonergan

from HelloFresh meal delivery service

submitted by Katy Lonergan

preparation time: about 45 minutes
serves 4

1½ cups farro

1½ cups water

1 tablespoons vegetable stock concentrate

 24 ounces butternut squash, peeled & cut into ½ inch cubes

2 tablespoons extra-virgin olive oil, divided

2 leeks, halved lengthwise & thinly sliced

4 cloves garlic, minced

2 sprigs fresh mint, chopped

 2 ounces pepitas (roasted pumpkin seeds)

¼ cup feta cheese

Salt and pepper to taste

Preheat oven to 400 degrees F. Place the farro in a medium pot over medium heat with 1½ cups water, the stock concentrate, and a pinch of salt. Bring to a boil, then reduce to a simmer and cook about 30 to 35 minutes, until farro is tender. Drain and set aside.

Toss butternut squash on a baking sheet with 1 tablespoon olive oil and pinch of salt and pepper. Place in the oven for about 20 minutes, until golden brown and tender.

Heat 1 tablespoon olive oil in a large pan over medium heat. Add the leeks and season with salt and pepper. Cook, stirring, for about 6 minutes, or until tender. Add the garlic and cook for 30 seconds, until fragrant. Set aside.

Once the squash is golden brown, add it to the pan with the leeks and toss to combine. Stir in the mint and season with salt and pepper.

Serve the squash and leek hash over the farro with a sprinkle of pepitas and feta on top.

Placing the baking sheet in the oven while it preheats will help ensure the butternut squash becomes fully caramelized and slightly crispy!