This is a great dish to make for a group of people or just packaging up the leftovers for lunch for the week. It can be served with grilled chicken, a ribeye steak or even grilled shrimp. The options are limitless.

Farro can also be referred to as spelt, emmer or einkorn, depending on the region where it’s grown around Europe. It’s commonly used in soups and salads in Italian cuisine. It is firm in texture and has a nutty flavor. For more information about this ancient grain, please check out this link, http://italianfood.about.com/library/rec/blr0002.htm.

2 cups dried farro, prepare according to package, (yields approximately 5 cups cooked)
3 large shallots 1/2″ dice
1/2 medium butternut squash 1/2″ cubed or 1 large sweet potato 1/2″ cubed
1 medium fennel bulb 1/2″ cubed, core removed
1 lemon, zested and juiced
6 Tbl olive oil, divided
Salt 2 tsp, divided, plus 1/2 tsp
Black pepper 1 tsp, divided
6 scallions, thinly sliced on the bias
1/2 cup fresh parsley, roughly chopped

Serves between 8-10

Preheat oven to 400 degrees. Cook the farro according to package instructions and add 1 tsp of salt to the water. In a medium bowl, add the shallot, butternut squash or sweet potato and fennel. Add 3 Tbl of olive oil, 1/2 tsp salt and 1/2 tsp pepper to the bowl with the vegetables and mix well. Pour the mixture onto a lined baking sheet and spread out evenly. Roast for 18 minutes just until the squash is fork tender. Once the farro is drained and still hot, add the lemon zest and juice along with the remaining 3 tablespoons of olive oil and mix well. Add the vegetables and 1 teaspoon salt, 1/2 teaspoon pepper, parsley and scallions to the farro and carefully mix together not to break up the squash/sweet potato. The dish can be served hot or cold.