Roast Squash with Chicken, Farro & Feta

Ingredients

• 2 small (1200 g) butternut squash
• 2 tbsp (30 ml) olive oil
• 3/4 cup (130 g) pearled farro
• 1 3/4 cups (420 ml) water
• 14 oz (400 g) chicken breast
• 1 (120 g) onion, chopped
• 3 (9 g) garlic cloves, minced
• 1 tbsp (6 g) ground cumin
• 2 oz (60 g) feta cheese
• 2 tbsp (30 ml) lemon juice
• 1/3 cup (60 g) pomegranate seeds

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Method

1. Heat the oven to 220°C (425°F). Peel the squash, cut it into 2 cm wedges, toss with half the oil and roast on a half baking tray 18-20 minutes, until a knife slides in.
2. Meanwhile bring the measured water to a boil, add the farro, cover and cook on low 20 minutes, until tender and the water is absorbed; rest it 5 minutes, still covered.
3. Dice the chicken and brown it hard over medium-high heat in the rest of the oil with the onion, 6 minutes, adding the garlic and cumin for the last minute, until it reads 74°C (165°F). Fold in the farro.
4. Pile it over the squash, crumble the feta on and roast 5 minutes more, until the feta colours. Spoon the lemon juice over and scatter the pomegranate seeds on.