DIRECTIONS

Heat oven to 425°F.

Toss the squash on a sheet pan with 2 tablespoons of the olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the cayenne. Spread into a single layer and roast 10-15 minutes or until bottoms are browned. Turn the squash and roast 10-15 minutes longer or until browned and tender.

While squash is cooking, combine the farro, water, and remaining 1/2 teaspoon salt. Bring to a boil, reduce to a simmer, cover, and cook until farro is tender, about 25-30 minutes. Drain any leftover water and transfer to a large bowl.

Add the squash, remaining olive oil, remaining pepper, lemon juice, lemon zest, grapes, and parsley and toss. Taste for seasoning and serve.

Note: Acorn squash may be substituted for Delicata squash.

Ingredients

3 pounds Delicata squash, cut lengthwise, seeded and cut into 1/2-inch slices
3 1/2 tablespoons extra-virgin olive oil, divided
1 teaspoon coarse salt, divided
1/2 teaspoon freshly ground black pepper, divided
Pinch of cayenne
1 1/2 cups farro
2 cups water
3 1/2 tablespoons lemon juice
1 teaspoon lemon zest
1 1/2 cups halved California grapes
1/2 cup chopped parsley

DIRECTIONS

Heat oven to 425°F.

Toss the squash on a sheet pan with 2 tablespoons of the olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the cayenne. Spread into a single layer and roast 10-15 minutes or until bottoms are browned. Turn the squash and roast 10-15 minutes longer or until browned and tender.

While squash is cooking, combine the farro, water, and remaining 1/2 teaspoon salt. Bring to a boil, reduce to a simmer, cover, and cook until farro is tender, about 25-30 minutes. Drain any leftover water and transfer to a large bowl.

Add the squash, remaining olive oil, remaining pepper, lemon juice, lemon zest, grapes, and parsley and toss. Taste for seasoning and serve.

Note: Acorn squash may be substituted for Delicata squash.

Notes

This recipe supports heart health, brain health, and colon health.
This is a Gluten-free recipe.
This is a Healthy-fats recipe.
This is a Clean-eating recipe.
This is a Dairy-free recipe.
This is a Vegan recipe.
This is a Vegetarian recipe.

Servings

Makes 8 servings

Nutritional Information

Nutritional analysis per serving: 250 Calories; Protein 6 g; Carbohydrate 46 g; Fat 6 g (22% Calories from Fat); Saturated Fat 1 g (4% Calories from Saturated Fat); Cholesterol 0 mg; Sodium 320 mg; Fiber 8 g.