For the squash:
1 butternut squash, peeled and cut into 1 inch cubes
1 teaspoon – 1 tablespoon Indian curry
powder (depending on how hot and fresh your curry is)
1 tablespoon olive oil
For the yogurt sauce:
1/2 cup greek yogurt
1/2 lemon juiced
salt and pepper
1 cup farro (I like Trader Joe’s Quick Cook Farro)
cilantro, for serving
Preheat your oven to 400 F. Line a baking sheet with parchment paper. Peel and cut your butternut squash into cubes. Toss with some olive oil, salt and curry powder and spread evenly on a baking sheet. I’d taste your curry powder—mine was very mild and I needed to use quite a bit to actually taste it when it was put up against the flavor of the squash. You can taste a piece of squash part of the way through cooking and if it is too mild, sprinkle on some more curry. You want this squash to pack a punch. Bake 30 – 40 minutes, until the squash is tender.
Meanwhile, mix the yogurt with lemon juice. Season with salt and pepper. While the squash is baking, bring a pot of salted water to boil. Cook the farro according to the package directions, drain and toss with a little olive oil.
To serve, mound some farro up on a plate. Scoop on a healthy helping of squash and top with the lemon yogurt and some cilantro as a garnish if desired.
Recipe and photo submitted by Emily Voigtlander, http://theanswerisalwayspork.com/