Get access to everything we publish when you sign up for Outside+.
- Preheat oven to 400°F. In a large bowl, toss squash, 1 tbsp oil, 1 tbsp rosemary, 1 tbsp sage and salt and black pepper. Arrange in a single layer on a parchment-lined baking sheet and roast in oven for 50 minutes, gently turning once with a thin spatula, until softened and light golden in color. (
- MAKE-AHEAD OPTION: Prepare through Step One up to 24 hours in advance.)
- Meanwhile, fill a large bowl with 5 cups cold water. Add farro and soak for 30 minutes. With a fine mesh strainer, drain farro. Set aside.
- In a medium saucepan, bring stock to a boil. Reduce heat to low and keep on heat until needed.
- In a 3 1/2-qt sauté pan, heat remaining 2 tbsp oil on medium. Add onion and ham and cook, stirring often, until onion is translucent and ham begins to brown slightly along edges, about 6 minutes. Add garlic, pepper flakes, remaining 2 tbsp rosemary and 2 tbsp sage and cook for 2 minutes.
- Add farro and stir well to coat. Add 1 cup water and cook, stirring frequently, for 3 to 4 minutes, until absorbed. Add enough stock to cover farro by 1/2-inch (about 2 cups) and simmer, stirring often, until absorbed. Gradually add remaining stock, stirring often and allowing stock to absorb, about 30 minutes total.
- Once most liquid has absorbed, stir in squash and peas. Cook, stirring often, until squash is heated through, about 3 minutes. Stir in lemon juice, Parmesan and season with salt and black pepper, to taste.
- Serving Size 1 cup serving
- Calories 252
- Carbohydrate Content 36 g
- Cholesterol Content 13 mg
- Fat Content 9 g
- Fiber Content 5 g
- Protein Content 11 g
- Saturated Fat Content 2 g
- Sodium Content 479 mg
- Sugar Content 7 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 0 g