Serves : 4 people

Prep Time : 10 minutes

Cook Time : 20 minutes

Ingredients :

3 each Delicata squash or 1 each Butternut squash or Acorn squash

Drizzle of olive oil

Salt and pepper to taste

For Farro :

1 cup Farro or grain of your choice

2 shallots, diced

1 tablespoon butter

1 tablespoon olive oil

1 bay leaf

1 tablespoon thyme leaves

1/2 cup white wine

3 cups smoky pork bone broth

1 handful parmesan

Instructions :

1. Rub the squash with a little oil and place on a hot grill with grate fixed right over coals.
2. Heavily char the skin all over.
3. The flesh should be tender.
4. Take off the grill and with a small knife remove most of the charred skin.
5. Cut in half and remove seeds.
6. Place squash halves on warmed platter and top with warmed farro salad or entree.
7. If you use butternut, cut it in half first and remove seeds. Olive oil, salt and pepper the exposed flesh.
8. After removing charred skin finish cooking in grill or oven until tender.
9. In a pot sauté shallots with olive oil and butter in a pot until soft and add farro.
10. Cook for a couple minutes toasting the farro add white wine and cook until almost dry.
11. Add herbs and bone broth and bring to a simmer stirring occasionally.
12. When almost dry taste for tenderness and salt and pepper.
13. If it is a little chewy add some more bone broth.
14. Stir in parmesan until creamy.
15. Top the squash and grate more cheese on top.