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.
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.