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