Perfect side dish for any Italian meal.
Serve the finished farro topped with the roasted squash and chopped walnuts. Garnish with the sliced chives.
Toss to coat. Arrange in an even layer. Place in oven.
Place the squash pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper.
Place an oven rack in the center of the oven, then set temperature to 450°F.
Taste, then season with salt and pepper if desired.
Stir in the spinach and creamy mustard sauce until combined and the spinach is wilted.
Turn off the heat. Drain thoroughly and return to the pot.
Add the farro to the pot of boiling water. Let cook uncovered.
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high.
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