Winter Squash with Farro and Mojo de Ajo

1 small (5”) Kaboka Squash

1 small Butternut Squash

1-1/2 cups Semipearled Farro

4 cups Chicken Broth

4 oz plain Goat Cheese, crumbled

¾ cup Mojo de Ajo

3 oz Prosciutto

6 Large Fresh Sage Leaves

2 Tbs. Olive Oil

Salt To Taste

Peel the butternut, seed both squashes and cut into 1” cubes. Toss with olive, oil, sprinkle with salt and roast on a cookie sheet or jellyroll pan at 375 until soft, about 40-45 minutes.

In a sauce pan, cook the faro in the chicken broth until al dente, about 25 minutes. Drain.

Cook prosciutto in a small fry pan until crispy, then crumble

Cook sage leaves in a small fry pan in olive oil until crispy, drain and crumble.

Combine cooked squash and farro in a large serving bowel, add the crumbled goat cheese, sage and Mojo de Ajo and toss together. Sprinkle with crumbled prosciutto and serve. Serves 6.