Roasted Butternut Squash & Leek Hash
over Farro
Roasted Butternut Squash & Leek Hash
Sweet roasted squash and tender leeks are tossed into a hearty farro hash for a cozy, nutty grain bowl with warm autumn flavor.
Ingredients
For 2 servings
- 12 ounce Butternut Squash
- ¼ cup Feta Cheese
- 2 clove Garlic
- 1 unit Leeks
- 1 sprig Mint
- 1 ounce Pepitas
- 1 unit Veggie Stock Concentrate
- ¾ cup Whole Wheat Spaghetti
Additional Ingredients
- unit Olive Oil
- unit Pepper
- unit Salt
Italian
PDF
DifficultyEasy
Total Time35m
Calories652
Protein23g
Carbs83g
Fat27g
Tags:
VeggieFiber SmartLow SugarLow Sodium
⚠️Allergens:
🥛Milk🌾WheatSwaps and substitutions
For a dairy-free version, skip the cheese or use a plant-based feta-style crumble. To avoid wheat, swap the farro for rice, quinoa, or gluten-free grains; for a seed-free version, leave out the pepitas and add more fresh herbs.
What to serve with it
Serve with a crisp green salad or simple roasted greens to balance the sweet squash and earthy farro. A lemony yogurt sauce, soft-boiled eggs, or extra toasted seeds also make it feel more complete at the table.
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