Roasted Butternut Squash & Leek Hash
over Farro
We love a good hash - it's a great way to toss together any of your favorite ingredients! Our version takes advantage of sweet butternut squash, nutty faro, and mellow leek. Topped with crunchy pepitas and tangy feta, it's the perfect combo of torture and flavor!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
¾ cup
Whole Wheat Spaghetti
(ContainsWheat)12 ounce
Butternut Squash
1 unit
Leeks
¼ cup
Feta Cheese
(ContainsMilk)1 unit
Veggie Stock Concentrate
1 ounce
Pepitas
1 sprig
Mint
2 clove
Garlic
Not included in your delivery
unit
Olive Oil
unit
Kosher Salt
unit
Pepper
Preheat oven to 400 degrees. Place the farro in a medium pot over medium heat with 1 1/2 cups water, the stock concentrate, and a pinch of salt. Bring to a boil, then reduce to a simmer and cook about 30-35 minutes, until farro is tender. Drain and set aside.
Meanwhile, halve any larger pieces of butternut squash, then toss on a baking sheet with 1 tablespoon olive oil and a pinch of salt and pepper. Place in the oven for about 20 minutes, until golden brown and tender.
While squash and farm cook, halve the leek lengthwise. Then, thinly slice the pale green and white parts only, and rinse under cold water to remove any silt. Mince or grate the garlic. Chop the mint leaves.
Heat 1 tablespoon olive oil in a large pan over medium heat. Add the leeks and season with salt and pepper. Cook, stirring, for about 6 minutes or until tender. Add the garlic and cook for 30 seconds, until fragrant. Set aside.
Once the squash is golden brown, add it to the pan with leeks and toss to combine. Stir in the mint and season with salt and pepper.
Serve the squash and leek hash over the farro with a sprinkle of pepitas and feta on top! Tip Placing your baking sheet in the oven while it preheats will help ensure the butternut squash becomes fully caramelized and slightly crispy!