Miso Glazed Delicata Squash with Farro and Tahini

Ingredients

• 2 medium delicata squash, halved, seeded, and cut into 1/2-inch half-moons
• 1.5 cups dry farro
• 3 tablespoons white miso paste
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 3 tablespoons tahini
• 2 tablespoons fresh lemon juice
• 1 clove garlic, minced
• 2-3 tablespoons warm water
• 1/4 cup pine nuts, toasted
• 3 cups baby arugula or spinach
• 2 tablespoons fresh parsley
• Salt and pepper to taste

Instructions

1. 1

   Cook farro according to package instructions (usually about 25-30 minutes in salted water). Drain and set aside.

2. 2

   Preheat oven to 425°F. Whisk together miso paste, olive oil, maple syrup, rice vinegar, and sesame oil until smooth.

3. 3

   Toss delicata squash half-moons with the miso glaze until evenly coated. Spread in a single layer on a sheet pan.

4. 4

   Roast for 25-30 minutes, flipping once, until caramelized and tender.

5. 5

   Make tahini dressing: whisk together tahini, lemon juice, garlic, and warm water until smooth and pourable. Season with salt.

6. 6

   In a large bowl, toss warm farro with half the tahini dressing and the greens until the greens just begin to wilt.

7. 7

   Divide farro mixture among bowls, top with miso-glazed squash, drizzle with remaining tahini dressing, and scatter pine nuts and parsley over the top.