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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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
- 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.
- 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
- Cholesterol Content 0 mg
- 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