I debated between ‘Fall Farro’ and the more descriptive title above for this dish, because in our house ‘Fall Farro’ is absolutely what this is – a delicious side dish featuring many of my fall favorites. With roasted butternut squash, caramelized red onions, toasty walnuts and tangy goat cheese, this graces our table alongside simply seared fish and meat throughout the season. I decided against it (the ‘Fall Farro’ thing) because this dish absolutely has legs for winter and even beyond winter if you’re one of those I-don’t-give-an-expletive-what-season-it-is-I’ll-cook-what-I-like-thanks-very-much types.
I will say upon enjoying the butternut squash + goat cheese combo for the first time this season I immediately forgave summer for leaving the party so early this year. Against the backdrop of the nutty farro, the roasted vegetables and melty goat cheese are just phenomenal. And it made me that much more excited about all the fantastic roasting, braising and stewing that comes with cooler temperatures.
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