Tuscan Farro Salad with Roasted Squash and Goat Cheese

Preheat the oven to 200 °C top/bottom heat. Peel the butternut squash, remove the seeds with a spoon, and cut the flesh into bite-sized cubes of approx. 2 cm. Finely chop the garlic cloves and cut the fresh sage leaves into thin strips.

Spread the squash cubes on a baking sheet lined with baking paper. Drizzle with 2 tbsp of the extra virgin olive oil, add the chopped garlic and sage, and season with 1 pinch of salt and 1 pinch of ground black pepper. Mix everything thoroughly and roast in the oven for approx. 25–30 minutes until the squash is soft and lightly browned at the edges.

Meanwhile, rinse the spelt (farro) in a sieve under cold water. Cook in plenty of boiling salted water according to package instructions (approx. 20–25 minutes) until al dente. Then drain, let drain briefly, and allow to cool slightly.