Make a double batch of the tahini-honey sauce at the beginning of the week to use on salads, as a dip for crunchy vegetables, or drizzled over seared salmon.
Recipe information
Yield
2 servings
Ingredients
½
1
1
¼
1
2
2
2
1
Preparation
Step 1
Preheat oven to 450º. Toast farro in a small pot over medium heat, stirring often, until slightly darkened and kernels begin to make a popping noise, 4–6 minutes. Pour in enough cold water to cover farro by 1" and throw in a big pinch of salt; bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until tender, 20–25 minutes. Drain and transfer to a medium bowl.
Step 2
Meanwhile, toss squash and onion with ¼ cup oil on a parchment-lined rimmed baking sheet. Season with salt and toss again. Roast, turning squash halfway through, until golden brown and tender, 15–20 minutes.
Step 3
Finely grate zest of 1 lemon half into a small bowl. Squeeze in juice from both lemon halves (you should get about 3 Tbsp.). Stir in tahini, honey, 1 Tbsp. oil, and 1 Tbsp. warm water; season with salt. Transfer 2 Tbsp. tahini sauce to farro; season with salt and pepper and toss to coat.
Step 4
Heat remaining 2 Tbsp. oil in a medium nonstick skillet over medium-high. Fry eggs (oil should be bubbling around edges), basting whites with a spoon to get them puffy, if desired, and rotating skillet occasionally, until whites are golden brown and crisp at the edges and set around the yolk (which should still be runny), about 2 minutes.
Step 5
Divide remaining tahini sauce among plates. Top with farro mixture. Fold cilantro into squash mixture, then arrange over grains. Top with fried eggs; season with pepper.
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Reviews (12)
Back to TopThis is delicious served over white rice! I was confused about the directions for cutting the acorn squash (1 1/4 inch in length? Or are these really thick wedges?). Also, I had to roast the squash for almost 40 minutes for some browning, I think because there was too much olive oil on the pan.
Anonymous
United States
4/26/2020
This was so flavorful, plus quick and easy! I had to make substitutions with pantry items on hand (avoiding unnecessary trips to the store due to COVID-19). I used brown rice instead of farro/barley, only used a little drizzle of oil in the sauce (added water for desired consistency), and used garlic hot honey instead of plain honey (from It's Alive! with Brad Leone - super yum). Also I left off the eggs (vegan) and didn't miss them, but I'm sure it's delicious with the eggs as well.
Anonymous
California
4/22/2020
This is perfect. I will definitely make this over and over again! It's the perfect weeknight meal. Fast, healthy, and delicious.
Anonymous
Toronto
3/12/2020
What an awesome weeknight recipe! It's so delicious - tart, creamy, and nicely seasoned. 10/10 would recommend adding this to the list of recipes you frequently make.
Anonymous
Washington, DC
12/10/2019
I think this is my new favorite recipe for "Stuff in a Bowl." Definitely gonna be taking this one to work a lot.
AbbyR
AL
9/24/2019
This is absolutely sublime. Only change I made was a few dadhes of Sriracha because ....I love it with eggs. The sauce with the squash and onion and eggs...oh wow!
Anonymous
Toronto
1/14/2018
This recipe is delicious! Also, how could a dish that has at least one fried egg and Soom Foods tahini be nothing less than amazing?
julietova
Philadelphia
1/11/2018