An Italian vegetarian dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 1 h

Organic sourcing

Butternut squash and cherry tomatoes are on the EWG Dirty Dozen - worth sourcing organic to reduce pesticide exposure. Fresh herbs also benefit from organic sourcing.

Ingredients

• 1 cup farro
• 3 cups water
• 1 medium butternut squash, peeled and cubed
• 2 tbsp extra-virgin olive oil
• 1 pint cherry tomatoes, halved
• 1 lemon, juiced
• 1 clove garlic, minced
• to taste sea salt
• to taste black pepper
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped

Method

1. Preheat the oven to 400°F (200°C).
2. Rinse the farro under cold water. In a pot, combine farro with 3 cups of water and a pinch of salt.
3. Bring the farro to a boil, then reduce heat to low. Simmer uncovered for 25-30 minutes until tender. Drain any excess water and set aside.
4. In a bowl, toss the butternut squash with 1 tablespoon of olive oil, salt, and pepper to taste.
5. Spread the squash on a baking sheet and roast in the oven for 25-30 minutes, or until tender and browned.
6. In a small bowl, whisk together the lemon juice, garlic, the remaining olive oil, and a pinch of salt and pepper.
7. In a large bowl, combine the cooked farro, roasted squash, cherry tomatoes, and the lemon dressing.
8. Toss everything well to combine. Adjust seasoning with additional salt and pepper if needed.
9. Sprinkle the chopped basil and parsley over the top before serving.

Notes

• Substitute quinoa or rice for farro if preferred.
• Add a protein like chickpeas for more substance.
• Prepare in advance and serve at room temperature.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Italian recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.