Ostri with Freekeh and Farro

Rinse the freekeh and farro under cold water. Place both in a medium pot with the vegetable broth and a pinch of salt. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 35–40 minutes, until the grains are tender and the liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes.

While the grains cook, warm the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until soft and golden, about 5–7 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.

Add the spinach to the skillet in handfuls, stirring until the leaves begin to wilt before adding more. Continue until all spinach is wilted, about 4–5 minutes. Remove from heat and season with salt and pepper.

Stir in a tablespoon of the lemon juice and most of the lemon zest into the spinach. Add half the chopped walnuts, reserving the rest for garnish.

Fluff the cooked freekeh and farro with a fork. Gently fold the wilted spinach mixture into the grains. Taste and adjust with additional salt, pepper, and lemon juice as desired.

Spoon the squash and grain mixture into warm bowls. Top with the reserved walnuts, a remaining pinch of lemon zest, and a drizzle of olive oil if you like. Serve immediately while warm.