What's Happening at The Kitchen » Roasted Butternut Squash with Farro and Chickpeas

Roasted Butternut Squash with Farro and Chickpeas

Posted on Nov 19, 2015

Roasted Squash and Chickpea Wheatberry Salad 500This 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

Tahini Sauce:

1 clove garlic

Kosher salt

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.