Butternut Squash and Farro Salad

Ingredients

• 23 ounces butternut squash, peeled, seeded and cut into ¾-inch cubes (1 small squash)
• 1 tablespoon olive oil
• ¼ teaspoon salt
• Pinch black pepper
• ½ cup farro
• 2 cup chicken or vegetable stock
• ¼ teaspoon whole allspice
• ¼ teaspoon coriander seed
• ¼ teaspoon grains of paradise
• ¼ teaspoon cumin seed
• ¼ cup olive oil
• 2.5 ounces preserved lemons
• 1 ounce pine nuts, toasted
• 1 ounce red onion, minced (¼ small onion)
• 0.2 ounces flat-leaf parsley, leaves only

Instructions

1. 1
   Put the cubed butternut squash in a bowl and toss with the olive oil, salt and pepper. Dump the squash onto a non-stick baking sheet (you can line a regular sheet with parchment paper or a silicone mat) in a single layer.
2. 2
   Roast the butternut squash in a 350 degree F oven until tender and slightly browned around the edges (about 30-40 minutes).
3. 3
   While the squash roasts, put the farro in a saucepan along with the stock. Bring to a boil, and then turn down the heat to maintain a gentle simmer. The amount of time it takes to cook depends on the type of farro, so check the package for cooking times. When the farro is cooked, drain in a sieve.
4. 4
   To make the dressing, put the allspice, coriander seed, grains of paradise and cumin in a blender. Grind the spices into a powder. Add the olive oil and preserved lemons and blend to puree. The mixture will be pretty thick, but this is fine.
5. 5
   When the butternut squash and farro are done, put them in a large bowl with the toasted pine nuts and red onion and toss with the dressing. Finish by tossing in the parsley. Serve warm or at room temperature.