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
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.