Last night’s dinner was mostly put together the previous night. I soaked the farro to reduce the cooking time since I’m cutting things so close after I come home from work. I peeled, seeded and cubed the two small pumpkins we’ve gotten in our CSA share the last two weeks. A pumpkin we received earlier had almost no flavor so I was crossing my fingers that these would be better and they were. But also, I marinated them in olive oil, balsamic vinegar and thyme overnight, which may have had something to do with the delicious flavor. Basically all I had to do was finish cooking the farro, and braising the pumpkin with onions and garlic. Tossed the whole thing with some goat cheese, drizzled olive oil and served.
Delicious! Thanks to 101 Cookbooks food blog for the recipe inspiration! http://www.101cookbooks.com/archives/farro-and-roasted-butternut-squash-recipe.html