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butternut squash salad with farro and pepitas

butternut squash salad with farro and pepitas Recipe

  • 1 medium butternut squash (about 2 pounds)
  • 5 to 6 tablespoons olive oil, divided
  • Salt and freshly ground black pepper, to taste
  • 1 cup semi-pearled farro (see Note up top)
  • 1/3 cup toasted pepitas (I used, and love, the salted ones)
  • 3 ounces ricotta salata or another salty cheese, crumbled or coarsely grated (about 3/4 cup)
  • 1 tablespoon sherry vinegar
  • 1 tablespoon water
  • 1/2 teaspoon table salt
  • 1/2 teaspoon granulated sugar
  • 1/2 small red onion, finely chopped
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