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.

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

Servings
4

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.