a beautiful healthy side dish to add to your Thanksgiving Table
Preheat the oven to 400 degrees Fahrenheit.
Slice the honeynut squash in half, scoop out the seeds. Drizzle with olive oil and place on a baking sheet in the oven. Cook for 30 minutes.
Meanwhile, shred the Brussels sprouts using a mandolin and slice the mushrooms.
In a small pot, cook the farro in 1 and 1/2 cups of water.
Add the other half of olive oil to a small pan an add the Brussels and mushrooms. Season with salt and pepper.
Deseed part of a pomegranate.
Once the farro, Brussels, and mushrooms are cooked. Add the Brussels and mushrooms to the farro and mix together.
To serve: add the farro and veggies into the scooped out part of the squash. Sprinkle with pomegranates.