Maple-Glazed Delicata Squash with Farro & Arugula

Side Dishes

Maple-Glazed Delicata Squash with Farro & Arugula

Delicata squash is said to have a taste that’s a cross between butternut squash and sweet potatoes. A winter squash, it’s a very good source of fiber, many vitamins and minerals, and has antioxidant and anti-inflammatory properties. Here, paired with farro and arugula, you have a quick and hearty vegan side dish for a fall or winter dinner.


4 servings

Total Time

Print Recipe

Share Recipe





Test Kitchen Tip

It might feel counterintuitive to leave the skins on the squash, but they’re edible and soften during roasting.


Preheat oven to 450°. Line a baking sheet with parchment paper coated with nonstick spray.

Toss together squash and 2 Tbsp. maple syrup; season with salt and pepper, then spread in a single layer on prepared baking sheet. Roast squash until fork-tender, 1820 minutes.

Meanwhile, cook farro with water according to package directions, then stir in arugula, cranberries, and chopped sage.

Whisk together oil, vinegar, remaining 1 Tbsp. maple syrup, Dijon, and nutmeg; stir into farro mixture.

Top farro mixture with squash, walnuts, and sage leaves.


For quick, even roasting, try to cut the squash into uniform-sized pieces, about 1-inch.

Nutritional Facts

Nutritional Facts

Per serving


% Daily Value*

Total Fat 19g 29%

Saturated Fat 2g 10%

Cholesterol 0mg 0%

Sodium 21mg 0%

Carbs 86g 28%

Fiber 8g 32%

Protein 12g

*Percent Daily Values are based on a 2,000 calorie diet.

Reviews ()

Add Review

Latest Cuisine Issue Cover

Subscribe Today and Get 4 Free Digital Books!