Farro with Acorn Squash and Truffle Oil and the TBK Sponsored Holiday Gift Sale Next Sunday!

Hi everyone! We here at TBK are so excited to tell you about our holiday gift sale next Sunday, December 15h. We will have mostly local vendors who will share their craftiness with you, including the new, gorgeous retro aprons designed by Sapienza Couture exclusively for Take Back the Kitchen.

We will be holding demos every hour on the hour with the various vendors so come by, get some holiday shopping done AND know that 15% of the profits will be donated to the Montclair State University holiday gift wish list fund for the students who have aged out of foster care.

Now the dish for today….How gorgeous is this dish that has all the Fall colors and tastes like warm comfort food? Try out this simple farro dish and know that Costco has very inexpensive organic farro on sale for you. Please don’t be intimidated by farro. You make it just like you would rice.

Farro with Acorn Squash, Creamy Tomato and Truffle Oil:
Two cups cooked Farro (cook like rice but one part farro to 2 1/2 parts water or broth)
1/2 cup roasted  acorn squash or butternut squash
1/4 cup tomato sauce (like a marinara sauce  if you like) with a touch of cream stirred in
1/4 cup  chopped hazelnuts
drizzle of Truffle oil (can get at most supermarkets including Trader Joe’s)

grated Parmesan

Optional: Top with roasted kale
Preheat oven to 400 degrees
On a parchment paper lined cookie sheet, roast an acorn squash after you have sliced it open and seeded it. Make sure to roast it flesh side up.
Bake for about 1/2 hour or until it is tender when a fork is inserted. Set aside to cool
While the squash is roasting, start cooking the farro in a rice cooker or by preparing as you would rice, one part farro to 2 1/2 parts water/broth
When farro is cooked, top with bits of roasted squash, dollops of the tomato sauce mixed with the touch of cream and top with the chopped hazelnuts
drizzle with the truffle oil and grated Parmesan
Top with roasted kale-optional
Serves two


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