Not Eating [Warm Squash and Farro Salad with Tahini-Garlic Sauce]

Do you ever have days when you just don’t feel like eating anything, but you know you should?

A day of veg, raw fruit, maybe a piece of bread.

This happens to me quite often. I tend to think it’s because I cook to satisfy my cravings. Once satisfied, I don’t need to munch.

To everyone who has ever asked: days like this are why I’m thin even though I cook so much.

Warm Squash and Farro Salad with Tahini-Garlic Sauce

For the sauce:

2  large cloves garlic
1/2 cup tahini
1/2 cup olive oil
1 to 2 cups water
juice of 1 lemon
salt, to taste

Pulse garlic and olive oil to smooth in a blender. Add the tahini. Blend to combine well.

Blend in the water, being careful to add only a little bit at a time. The amount needed varies greatly depending on how dry the tahini is. Aim for a very smooth, fluid consistency.

Adjust seasoning with salt and more lemon juice, if needed.

For the squash and farro:

1 small acorn squash
1 cup farro
1/2 cup pepitas
10 cups water
1 small onion, halved
vegetable oil

Preheat oven to 350F.

Toast the farro in a saute pan over medium heat. Do the same with the pepitas.

Peel the squash. Break it down into 1-inch cubes. Toss with vegetable oil and salt. Roast in oven until fork-tender, about 25 minutes.

Meanwhile, bring the water to a boil. Salt the water. Drop in the onion. Add the toasted farro. Reduce heat to medium. Simmer farro until tender, 25-50 minutes. Strain. Remove onion.

Toss squash, farro and almost all of the pepitas in a serving bowl. Mix in half of the sauce. Sprinkle with remaining pepitas. Serve with extra sauce on the side.


2 thoughts on “Not Eating [Warm Squash and Farro Salad with Tahini-Garlic Sauce]

  1. Looks like heaven! Does this make just one serving? I’d love to make as a side dish for my family’s Christmas dinner, so I’d need to make for six people (as a side dish portion). Please let me know, thank you!

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