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1. Preheat oven to 475 degrees F. For farro, in a large saucepan combine the water, farro, celery, carrot, onion, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 25 to 30 minutes or until farro is tender. Drain; spread mixture evenly in a shallow baking pan. Cool. When cooled, discard vegetables and bay leaf.
2. Meanwhile, in a large bowl toss squash with 2 tablespoons of the oil, 1/2 teaspoon of the salt, and the black pepper. Spread evenly in a 15x10x1-inch baking pan. Roast for 20 to 25 minutes or until tender and browned, stirring and spreading evenly once.
3. In a large bowl toss together cooled farro, roasted squash, the remaining 2 tablespoons olive oil, the remaining 1/2 teaspoon salt, the vinegar, finely chopped peppers, and parsley. Serve at room temperature.