Butternut squash and baby plum tomatoes roasted with thyme and then mixed with farro and a creamy goats cheese
Preheat the oven to Fan 200 degrees C
Slice the squash in half along its length, remove the seeds and then cut it into slices approx 1 cm thick
Add to a baking dish with the thyme and toss in the olive oil
Roast for 30 minutes, adding the whole baby tomatoes 10 minutes before the end
Cook the farro in boiling vegetable stock according to the instructions on the packet .
Once the farro is cooked, take it off the heat and drain it.
Return to the pan and stir in the chutney and parsley
Arrange all the items on a plate, taking care not to break up the vegetables too much
If liked, add a few spoonfuls of goat's cheese on top and garnish as desired