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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

30 minutes

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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

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