I tried roasted delicata squash for the first time three years ago with this Roasted Vegetable Orzo Recipe at 101 Cookbooks. Delicata squash quickly became a favorite in my kitchen. Why? One of my favorite ways to eat delicata squash is to roast it and toss it in a salad or with some whole grains. This time, I mixed in some farro and a carrot top pesto. Carrot tops? No, not Carrot Top, but those greens that are attached to the top of carrots. We often don’t see them at the supermarket because they’re usually chopped off before they hit the produce aisle. But I usually see those cute green tops when I buy a bunch of carrots from the farmers market. Instead of throwing away those greens the next time you buy a bunch of carrots, why not make it into a pesto? The carrot top pesto was inspired by a recipe I found in Vegetarian Times. It was such a genius idea that I had to give it a try myself! Looking for more recipes with Farro? Try this Farro Salad with Beets and Strawberries!
