- 2 medium butternut squash
- 2 tablespoons Alessi Extra Virgin Olive Oil
- 1 pkg Alessi Butternut Squash and Kale Farro, prepared according to pkg instructions
- 1/3 cup Alessi Pine Nuts
- 2 tablespoons Parsley
Cut tops off, cut in halves lengthwise and scoop out seeds of 2 medium sized butternut squashes. Cook in boiling water until tender (15 - 20 minutes). Carefully remove from water and drain. Scoop prepared farro into each squash half and drizzle with olive oil. Sprinkle with pine nuts and chopped parsley.
Variation: Add cooked, crumbled sausage meat to farro mixture.