Squash & Tomato Grain Skillet

Serves 4 · 15 min prep · 30 min cook

Ingredients

• 2 small delicata squash
• 3 medium ripe tomatoes
• 1 cup dry farro
• 2.5 cups vegetable broth
• 1 medium yellow onion
• 3 garlic cloves
• 1/2 cup torn fresh basil
• 1 tbsp fresh oregano
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp salt
• 1/4 tsp red pepper flakes
• 1/3 cup grated Parmesan

Instructions

1. 1Rinse the farro under cold water until the water runs clear, then set aside.
2. 2Halve the delicata squash lengthwise, scoop seeds, and cut into half-moons about 1/2-inch thick; no peeling needed.
3. 3Dice the onion and tomatoes into bite-size pieces and mince the garlic.
4. 4Heat olive oil in a deep 12-inch skillet over medium heat until it ripples.
5. 5Add onion and cook until translucent and lightly golden, stirring occasionally for 4 to 5 minutes.
6. 6Stir in garlic, oregano, and red pepper flakes for 30 seconds until aromatic.
7. 7Add the squash half-moons and cook, stirring, until they begin to soften and take on color, about 5 minutes.
8. 8Pour in the farro and toast it briefly with the vegetables for 1 minute.
9. 9Add the diced tomatoes and broth, season with salt, and bring to a lively simmer.
10. 10Cover, reduce heat to low, and cook 18 to 20 minutes until farro is tender and most liquid is absorbed.
11. 11Remove from heat, stir in lemon juice and most of the torn basil, then taste and adjust seasoning.
12. 12Scatter Parmesan and remaining basil over the top, let rest 2 minutes so cheese melts slightly, and scoop into bowls.