This simple recipe makes the perfect vegetarian side dish for holiday feasts and warming fall meals. We love the simple ingredient list and complex flavours this combination makes. Enjoy with or without shaved parmesan or crumbled feta. Just don't skip the butter, if you can. 

Farro Pilaf with Squash & Hazelnuts
1 large onion, chopped 
2 tbsp olive oil 
pinch of salt for cooking the onion 
1 medium Kabocha squash, peeled and cubed 
2 tbsp olive oil 
pinch of salt for the squash
2 cups cooked Flourist Farro (roughly 3/4 - 1 cup dry)
1 tsp salt, or to taste 
1 cup whole hazelnuts, roughly chopped 
1/3 cup currants 
1/4 cup fresh parsley, finely chopped 
a few tbsp butter

First, cook Flourist Farro according to package directions. This can be done a few days ahead. 

Pre-heat the oven to 400 degrees. Peel, seed and chop the squash into one-inch pieces. Toss with olive oil and a pinch of salt and lay on a flat, parchment lined baking sheet. Roast for 30-35 minutes, tossing here and there. 

On a cutting board, chop the whole hazelnuts roughly into halves. Lay on a separate flat baking tray and put in the oven. Roast the hazelnuts for 10-12 minutes, until browning. Be careful not to burn them! Remove from the oven while the squash continues cooking. 

While the squash and hazelnuts cook, heat 2 tbsp olive oil in a large saute pan until hot. Add the chopped onion and a pinch of salt and cook until the onions are browning, about 8-10 minutes. Turn the heat off and wait for the remainder of the ingredients to be ready.  

10 minutes before serving, add the cooked Flourist Farro to the onions and cook for 5 minutes until hot throughout. 5 minutes before serving fold in the roasted squash, toasted hazelnuts, currants and salt to taste. Just before serving, melt in the butter and finish with fresh parsley, reserving some for garnish. 

Serve hot, with or without more butter and cheese of choice.