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Italian Recipes
Roasted Butternut Squash & Leek Hash

Roasted Butternut Squash & Leek Hash

over Farro

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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 milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time35 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

¾ cup

Whole Wheat Spaghetti


12 ounce

Butternut Squash

1 unit


¼ cup

Feta Cheese


1 unit

Vegetable Stock Concentrate

1 ounce


1 sprig


2 clove


Not included in your delivery


Olive Oil





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2727.9680000000003 kJ
Calories652 kcal
Fat27 g
Carbohydrate83 g
Dietary Fiber11 g
Protein23 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
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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.

Toss on baking sheet whit 1 tablespoon olive oil
Toss on baking sheet whit 1 tablespoon olive oil

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.

Halve the leek lengthwise
Halve the leek lengthwise

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.

Cook stiring until tender
Cook stiring until tender

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.

Add the squash to the pan
Add the squash to the pan

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!