Sautéed Dates with Roasted Butternut Squash Wheatberries and Blue Cheese
Ingredients
- ¾ cups wheatberries or farro, rinsed
- 1 garlic clove, skin removed
- 3 cups chopped butternut squash (500g/1lb)
- 1/2 teaspoon ground cinnamon
- 3-4 tablespoons olive oil
- 6 medjool dates, seeds removed and quartered
- 2 cups baby arugula leaves
- Handful flat leaf parsley leaves, torn (about 1/2 cup)
- 1/2 lemon
- 3.5 ounces blue cheese (stilton or gorgonzola are my fave), crumbled
- Handful toasted walnuts, roughly chopped (about 1/4 cup)
- Sea salt and black pepper
Instructions
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