Maple-Glazed Delicata Squash with Farro & Arugula - Better Nutrition Magazine - Supplements, Herbs, Holistic Nutrition, Natural Beauty Products

Maple-Glazed Delicata Squash with Farro & Arugula

It may feel counterintuitive to leave the skins on the squash, but they’re edible and soften during roasting. You can also use butternut squash here.
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Maple-Glazed Delicata Squash with Farro & Arugula

For more about this recipe: 5 Ancient Grains You Should Give a Try

  • 4Servings

Ingredients

  • 2 large delicata squash (about 2 lb.), seeded and cut into 1-inch cubes

  • 3 Tbs. pure maple syrup, divided 

  • Salt and black pepper to taste

  • 8 oz. dry farro

  • 2 cups roughly chopped arugula

  • 3/4 cup dried cranberries

  • 1 Tbs. chopped fresh sage

  • 1/4 cup extra-virgin olive oil

  • 3 Tbs. cider vinegar

  • 1 tsp. Dijon mustard

  • 1/4 tsp. freshly grated nutmeg

  • 1/3 cup chopped walnuts, toasted 

  • Fresh sage leaves, optional

Preparation

  1. Preheat oven to 450°F. Line baking sheet with parchment paper coated with nonstick spray. Toss together squash, 2 Tbs. maple syrup, salt, and pepper, and spread in single layer on prepared baking sheet. Roast squash until fork-tender, 18–20 minutes.
  2. Cook farro according to package directions. Stir in arugula, cranberries, and chopped sage. Whisk together oil, vinegar, 1 Tbs. maple syrup, Dijon, and nutmeg, and stir into farro mixture. Top with squash, walnuts, and sage leaves, if using.

Nutrition Information

  • Calories: 620
  • Carbohydrate Content: 98 g
  • Fat Content: 22 g
  • Fiber Content: 12 g
  • Protein Content: 13 g
  • Saturated Fat Content: 2.5 g
  • Sodium Content: 45 mg
  • Sugar Content: 30 g
Harissa Roasted Salmon with Lemon Asparagus recipe

Harissa Roasted Salmon with Lemon Asparagus

This true “tray meal” comes together in minutes, making it perfect for a busy weeknight dinner.p.p1 {margin: 0.0px 0.0px 5.0px 11.0px; text-indent: -11.0px; line-height: 10.0px; font: 9.0px Helvetica} Preheat oven to 400°F. Line shallow roasting pan with foil, and set aside. In small bowl, mix together 1 tsp. oil, harissa paste, and honey. Brush fish all over with harissa mixture, and place on one half of prepared pan. In medium bowl, toss asparagus with remaining oil, salt, and pepper, and arrange on other half of roasting pan. Nestle lemon quarters among filets and asparagus. Roast 10–12 minutes, or until fish is just cooked through. To serve, divide each filet in half, and remove center bones (and skin, if desired), add ¼ of asparagus and ¼ roasted lemon, and garnish with cilantro, if using.