Roasted Delicata Squash Stuffed With Autumn Farro

1. 1

   Preheat oven to 425u00b0 F. Remove the inner pulp and seeds from the squash (reserve for roasting if desired), drizzle and rub it in oil, and sprinkle it with salt and pepper. If using Hungarian hot paprika, mix it with the cumin; otherwise, sprinkle cumin over squash. Place squash on a large sheet pan, cut side down, and place one rosemary half beneath each squash (rosemary may either be discarded at the end or added to the farro salad). Bake for 20 to 25 minutes, or until a fork can be inserted into skin tenderly. Allow to cool slightly upon removal from oven.

2. 2

   Assemble the farro salad: In a small saucepan, toast the farro over medium-high heat until fragrant and nutty. Add the water or vegetable broth and bring to a light boil. Cover and boil 15 minutes, until most of the liquid is absorbed and grain is cooked. If needed, drain any excess liquid.

3. 3

   In a large bowl combine farro, fennel, scallions, winter greens or arugula, pistachio, and pomegranate.

4. 4

   In a separate medium bowl, whisk together the tahini, orange juice, orange zest, mustard, and thyme.

5. 5

   Serve squash halves filled with farro salad and topped with tahini dressing.

* Per serving · 4 servings · Values may vary.