Butternut Squash Roast with Pistachio Yogurt and Grain Relish
Ingredients
- 1 medium butternut squash (2 pounds, 4 ounces), halved, seeds removed
- 5 tablespoons extra-virgin olive oil, divided, plus more for drizzling
- 2 small shallots (2 ounces total), 1 thinly sliced, 1 finely chopped
- 1 tablespoon fresh thyme leaves, roughly chopped
- Kosher salt and freshly ground pepper
- ½ cup farro
- 2 tablespoons sherry vinegar
- ½ teaspoon Aleppo-style pepper
- ⅓ cup pomegranate arils
- ¼ cup packed fresh parsley leaves, chopped
- 1 tablespoon capers, chopped
- ½ cup raw pistachios
- ¾ cup plain Greek yogurt
Instructions
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