Maple- Glazed Del­i­cata Sq uash w ith Farro & Arug ula

Better Nutrition - - CELEBRATING -

Serves 4 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.

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 ¾ cup dried cran­ber­ries 1 Tbs. chopped fresh sage ¼ cup ex­tra- vir­gin olive oil 3 Tbs. cider vine­gar 1 tsp. Di­jon mus­tard ¼ tsp. freshly grated nut­meg ⅓ 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.

Per Serv­ing: 620 cal; 13g prot; 22g to­tal fat ( 2.5g sat fat); 98g carb; 0mg chol; 45mg sod; 12g fiber; 30g sugar

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