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.
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, 18–20 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.
% Daily Value*
Total Fat 19g 29%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 21mg 0%
Carbs 86g 28%
Fiber 8g 32%
*Percent Daily Values are based on a 2,000 calorie diet.