Sautéed Dates with Roasted Butternut Squash Wheatberries and Blue Cheese

Ingredients

• ¾ cups wheatberries or farro, rinsed
• 1 garlic clove, skin removed
• 3 cups chopped butternut squash (500g/1lb)
• 1/2 teaspoon ground cinnamon
• 3-4 tablespoons olive oil
• 6 medjool dates, seeds removed and quartered
• 2 cups baby arugula leaves
• Handful flat leaf parsley leaves, torn (about 1/2 cup)
• 1/2 lemon
• 3.5 ounces blue cheese (stilton or gorgonzola are my fave), crumbled
• Handful toasted walnuts, roughly chopped (about 1/4 cup)
• Sea salt and black pepper

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