Herb-Roasted Squash & Farro Bowl

Serves 4 · 20 min prep · 30 min cook

Ingredients

• 2 medium delicata squash
• 1 small acorn squash
• 1.5 cups dry farro
• 3 cups vegetable or chicken broth
• 4 cups baby arugula
• 3/4 cup crumbled feta
• 1/3 cup toasted pumpkin seeds
• 1/3 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/4 cup plus 2 tbsp olive oil
• 3 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey
• 1 minced garlic clove
• 1.25 tsp kosher salt
• 1/2 tsp black pepper
• pinch red pepper flakes
• 1 tbsp apple cider vinegar

Instructions

1. 1Preheat the oven to 425°F and line a large sheet pan with parchment. Rinse the farro under cool water until the water runs clearer.
2. 2Halve the delicata and acorn squash, scoop out the seeds, and slice into 1/2-inch half-moons or wedges. Leave the delicata skin on; it softens and is edible.
3. 3Toss the squash pieces with olive oil, salt, black pepper, and red pepper flakes. Spread in a single layer on the sheet pan.
4. 4Roast 22 to 28 minutes, flipping once halfway, until the edges are caramelized and the flesh is tender when pierced with a fork. The natural sugars should smell toasty and sweet.
5. 5Meanwhile, bring the broth to a boil in a medium saucepan. Add the farro, reduce heat to a steady simmer, cover, and cook 25 to 30 minutes until the grains are chewy-tender and most liquid is absorbed. Drain any excess and fluff with a fork.
6. 6While the squash and farro cook, whisk together the remaining olive oil, lemon juice, Dijon, honey, minced garlic, apple cider vinegar, salt, and pepper to make a bright herb-friendly dressing.
7. 7In a large mixing bowl, combine the warm farro with half the dressing so the grains soak up the acid and oil. Fold in most of the chopped parsley and mint, reserving a little for garnish.
8. 8Divide the dressed farro among four wide bowls. Top each with a generous handful of baby arugula so the greens wilt slightly from the heat.
9. 9Arrange the roasted squash over the greens. Sprinkle crumbled feta and toasted pumpkin seeds across each bowl for salty crunch.
10. 10Drizzle the remaining dressing over the tops, finish with the reserved herbs, and serve warm or at room temperature. This holds well on a buffet for backyard or park gatherings.