YIELD: 4 servings
FOR THE BOWLS:
2 cups cubed butternut squash, about 1 medium-size squash
1 lb green beans, ends trimmed
1 pint cherry tomatoes, halved
1 cup farro, uncooked
2 tablespoons extra virgin olive oil
FOR THE KALE PESTO
3 cups chopped laminate kale, about 1 bundle
½ cup raw pecans, or preferred nut
2 tablespoons lemon juice, about 1 small lemon
2-3 garlic cloves, depending on size
½ teaspoon fine sea salt
½ cup extra virgin olive oil
Roast the vegetables. Distribute the squash, green beans and tomatoes amongst two baking sheets and toss with oil. Cook the squash first for 15 minutes (as it takes longer to cook), then add the green beans and tomatoes to the oven and cook everything for an additional 20 minutes.
Cook the Farro. Just like pasta, farro cooks in boiling water until tender. Strain any excess water and set aside.
Prepare the Pesto. Combine the kale, pecans, garlic, lemon, salt and olive oil in a food processor and blend until smooth.
Serve warm and enjoy! Arrange the farro and roasted vegetables in bowls then top with pesto and serve.
SOURCE: Make Thyme for Health