Farro Salad with Caramelized Butternut Squash

Place the farro in a pot with about 4 cups of water and add a large pinch of salt. Bring to a boil, and then reduce heat to low and cover. Cook until tender, 20 to 30 minutes. Drain well and spread out on a sheet tray to cool.

While the farro is cooking, heat a nonstick sauté pan over medium-high heat and add the butter and 1 tablespoon of the olive oil. Sauté the butternut squash, stirring occasionally, until caramelized and tender, about 10 minutes. Season with salt and pepper to taste and transfer to a bowl.

Set the nonstick sauté pan back over medium-low heat and add the other 2 tablespoons of olive oil.

Add the cooked farro to the pan and season with salt and pepper. Sauté the cooked farro until the grains are crisp and have developed a golden sheen.

Transfer the toasted farro to the bowl with the caramelized butternut squash.

Gently toss in the sage, apples and walnuts.

Dress with the olive oil and sherry vinegar to taste. Adjust the seasoning with salt and pepper, if needed, and serve warm or room temperature.

Note: A whole butternut squash can be a chore to peel, but as a timesaver you can purchase it precut. You may simply need to cut it into smaller dice.