Ingredients
Directions
Slice squash in half lengthwise and scoop out seeds.
Remove seeds from your squash and place in colander. Place colander in your sink and rinse with water, removing as much of the stringy pumpkin guts as you can.
Chop garlic finely.
Rinse farro and drain.
Dice padron peppers.
Preheat oven to 400°F.
Line a baking sheet with parchment paper. Brush butternut squash with 1 tbsp oil, 1 tsp syrup, pepper, and salt. Roast squash for 20 minutes, with a spatula, toss and roast an additional 15 minutes.
While squash is roasting, prepare farro according to box instructions, substituting vegetable broth for water. Set aside in a bowl once done.
Whisk together maple syrup, vinegar, mustard, soy sauce, garlic, salt and pepper to taste in small bowl. Slowly drizzle in olive oil until emulsified. Set aside.
Turn oven down to 300°. Lay rinsed and dried squash seeds on a baking sheet. Toss seeds with 1 tsp olive oil and garlic salt. Spread the seeds on the prepared baking sheet and bake for about 15 to 20 minutes or until golden brown, stirring about halfway through.
Heat 1 tbsp oil in a large skillet over high heat until just smoking. Add peppers; cook, tossing occasionally, until skins are blistered and flesh is softened, about 4 minutes. Transfer to a bowl, sprinkle with salt, and toss to coat.
Use same skillet for frying eggs, if desired. Heat 2 tsp oil in skillet over medium-high heat until hot. Break eggs and slip into pan, 1 at a time. Immediately reduce heat to medium low. Cook slowly until whites are completely set and yolks begin to thicken but are not hard, 5 to 6 minutes. Slide turner under each egg and carefully flip it over in pan. Cook second side to desired doneness. Sprinkle with salt and pepper. Set aside on plate for serving.
To serve, divide farro across 6 serving bowls and drizzle with soy maple dressing. Top with butternut squash. Add fried egg to the bowl and garnish with seeds and feta cheese. Serve immediately!
Ingredients
Directions
Slice squash in half lengthwise and scoop out seeds.
Remove seeds from your squash and place in colander. Place colander in your sink and rinse with water, removing as much of the stringy pumpkin guts as you can.
Chop garlic finely.
Rinse farro and drain.
Dice padron peppers.
Preheat oven to 400°F.
Line a baking sheet with parchment paper. Brush butternut squash with 1 tbsp oil, 1 tsp syrup, pepper, and salt. Roast squash for 20 minutes, with a spatula, toss and roast an additional 15 minutes.
While squash is roasting, prepare farro according to box instructions, substituting vegetable broth for water. Set aside in a bowl once done.
Whisk together maple syrup, vinegar, mustard, soy sauce, garlic, salt and pepper to taste in small bowl. Slowly drizzle in olive oil until emulsified. Set aside.
Turn oven down to 300°. Lay rinsed and dried squash seeds on a baking sheet. Toss seeds with 1 tsp olive oil and garlic salt. Spread the seeds on the prepared baking sheet and bake for about 15 to 20 minutes or until golden brown, stirring about halfway through.
Heat 1 tbsp oil in a large skillet over high heat until just smoking. Add peppers; cook, tossing occasionally, until skins are blistered and flesh is softened, about 4 minutes. Transfer to a bowl, sprinkle with salt, and toss to coat.
Use same skillet for frying eggs, if desired. Heat 2 tsp oil in skillet over medium-high heat until hot. Break eggs and slip into pan, 1 at a time. Immediately reduce heat to medium low. Cook slowly until whites are completely set and yolks begin to thicken but are not hard, 5 to 6 minutes. Slide turner under each egg and carefully flip it over in pan. Cook second side to desired doneness. Sprinkle with salt and pepper. Set aside on plate for serving.
To serve, divide farro across 6 serving bowls and drizzle with soy maple dressing. Top with butternut squash. Add fried egg to the bowl and garnish with seeds and feta cheese. Serve immediately!
