Main Course

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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  • 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


  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.