Ingredients
Preparation
- Preheat oven to 350°F.
- Cut the acorn squash into ½-inch slices and take out the seeds.
- Line a sheet pan with aluminum foil, place the sliced squash on the foil, drizzle with oil, season with salt and white pepper and place into the oven.
- Dice the rest of the vegetables finely.
- In a sauté pan, cook the black garlic and all of the small diced vegetables together until soft, 2-3 minutes, add the farro, stir for 1 minute.
- Add the stock, stir until it reaches a boil, reduce heat to low and simmer for 15-20 minutes. You can substitute the stock with water or chicken stock.
- Once the farro is simmering, remove the squash from the oven and lower the oven temperature to 300°F.
- Place the salmon on the same pan as the squash and return to the oven to roast while the farro cooks. Cook salmon to desired doneness.
- To serve, place the squash on each plate and spoon farro risotto over top. Place the salmon next to the squash and, if desired, drizzle with finishing oil.