This dish was inspired by one of our favorite restaurants in London called Moro. It’s simple and flavorful, and the tahini brings a nice kick to the dish. [Recipe Serves 6]
2 1/2 pounds butternut squash, peeled, seeded, and cut
into 2/3-inch cubes
1 clove garlic, thinly sliced
1/2 teaspoon ground allspice
3 tablespoons extra-virgin olive oil, divided
Sea salt and black pepper
1 pound farro
1 tablespoon sea salt
1 cup chopped whole canned tomatoes
1 15-ounce can chickpeas (garbanzos), drained
1/2 small red onion, finely chopped
4 tablespoons chopped fresh cilantro
3 tablespoons chopped fresh Fresno chili pepper
1 clove garlic
Juice of 1 lemon
3 tablespoons tahini paste
2 tablespoons extra-virgin olive oil
1. Preheat oven to 425º. In a large bowl, toss butternut squash cubes with garlic, allspice, 2 tablespoons olive oil, and some salt and pepper. Leave in the bowl for 5 minutes to let seasonings penetrate. Place on a baking sheet and roast until soft and slightly caramelized. Remove from oven and set aside to cool.
2. Rinse farro in a bowl and remove any floating bits. In a pot, combine farro with 1 tablespoon salt and cool water to cover. Bring to a boil and cook until farro is soft—about 10 minutes after it comes to boil. Drain and rinse under running water to stop the cooking.
3. Make the tahini sauce: Finely chop garlic. Sprinkle coarse salt over chopped garlic, then press garlic with the flat side of a chef’s knife. The salt will grind the garlic into a paste under the knife. Mix crushed garlic with lemon juice and tahini paste. Thin with a little water and olive oil. Taste for seasoning. The sauce should be very bright and flavorful. If it isn’t, add tahini and/or lemon juice to spruce it up.