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Farro with butternut squash and toasted hazelnuts


½ cup farro (or spelt berries, it’s basically the same), uncooked
½ onion
1 garlic clove
1 tablespoon olive oil
¼ cup white wine (make sure it’s vegan or skip it! I used homemade wine from my grandparents vineyard)
2 cups water
2 cups butternut squash cubes (aproximately 1/4 to 1/2 a whole squash)
¼ teaspoon white pepper
Sea salt, fresh thyme and nutmeg (optional)
½ cup of hazelnuts (cut into halves or quarters)



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