Warm Cherry-Balsamic Beef Bowl with Herbed Farro, Golden Squash and Chive Yogurt

Instructions

1. 1

   Preheat the oven to 425°F / 220°C. Place the butternut squash on a sheet pan and toss with 1 tablespoon olive oil, half of the thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 25 to 30 minutes at 425°F / 220°C, turning halfway through, until golden and tender.

2. 2

   While the squash roasts, cook the farro. Bring the water or broth to a boil in a medium saucepan, add the farro and 1/2 teaspoon salt. Cook over medium heat for 18 to 22 minutes until tender. Drain if needed and toss with the parsley, half of the chives, lemon zest, and 1 teaspoon olive oil.

3. 3

   In a small bowl, make the sauce by mixing the Greek yogurt, lemon juice, remaining chives, 1 clove minced garlic, and a pinch of salt and pepper. Refrigerate until serving.

4. 4

   In another bowl, combine the chopped dried cherries, balsamic vinegar, and honey. Let stand for 5 minutes so the cherries soften slightly.

5. 5

   Season the beef strips with the sweet paprika, remaining salt, remaining black pepper, and the other 2 cloves minced garlic.

6. 6

   Heat a large skillet over medium-high heat. Add the remaining 2 tablespoons olive oil and cook the beef in a single layer for 2 to 3 minutes per side until browned. Add the balsamic-cherry mixture and cook 1 to 2 minutes more, stirring, until a glossy glaze forms around the meat.

7. 7

   To assemble each bowl, divide the herbed farro among bowls, add the roasted squash and the glazed beef. Finish with spoonfuls of chive yogurt and the remaining parsley on top. Serve warm.

8. 8

   If desired, let the beef rest for 2 minutes off the heat before serving so it keeps its juices, then toss again with the glaze from the skillet.