"This recipe features roasted butternut squash seasoned with za'atar stirred together with feta, pine nuts, and raisins for a warmer way to stick to healthy but tasty goals."

Original is 4-6 servings

Metric US

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Step by Step Method

Step 1

Preheat oven to 400ºF.

Step 2

In a large mixing bowl, toss the squash with 3 tablespoons of extra virgin olive oil, za’atar, and salt and pepper, to taste. Then, spread on a large sheet pan and roast for about 8 minutes. Flip the squash and roast for an additional 8 minutes.

Step 3

Meanwhile, slowly simmer the farro in the water and apple cider with a pinch of salt until tender.

Step 4

In a small mixing bowl, combine the minced garlic, 7 tablespoons olive oil, and sherry vinegar. Spread the pine nuts on a baking sheet and toast at 400ºF for about five minutes. Slice the feta (do not crumble).

Step 5

While the squash and farro are still warm but not hot, carefully fold all ingredients together in a large mixing bowl trying not to break up feta. Divide evenly into serving bowls. Garnish with a small amount of extra virgin olive oil drizzled over the top as well as a dusting za’atar, mint leaves, and watercress.