Farro and Roasted Butternut Squash | California Olive Ranch

Ingredients

• 2 cups farro, rinsed and drained
• 2 tsp. fine-grain sea salt
• 5 cups water (or stock)
• 3 cups butternut squash, cut into ½ inch dice
• 1 large red onion cut into 1/8ths
• 1 Tbsp. fresh thyme, minced
• 3 Tbsp. California Olive Ranch extra virgin olive oil
• 1 Tbsp. balsamic vinegar
• 1 cup walnuts, deeply toasted
• ¼ cup goat cheese, crumbled