Roasted Delicata Squash and Pomegranate Farro Bowl
Crisp-edged slices of roasted delicata give a sweet, caramelized bite against chewy toasted farro and bright pops of ruby pomegranate seeds. Tender massaged kale and crunchy toasted hazelnuts add contrasting textures while a silky tahini-lemon dressing ties everything together with a tangy, nutty finish.
Swap-ins are straightforward: use pearled barley or brown rice in place of farro, substitute walnuts or pepitas for hazelnuts, and Greek yogurt can be stirred into the dressing for extra creaminess. If delicata squash is unavailable, acorn or kabocha work well though roasting time may increase.
Serve warm for cozy October dinners, bring it to a holiday potluck as a colorful vegetarian side, or portion into lunches for make-ahead meal prep—the components hold up well when stored separately. Practical tip: roast the squash on a hot sheet pan in a single layer for better caramelization and toast the farro first in a dry skillet to boost its nutty flavor.
How to Make It
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1
Preheat the oven to 220°C (425°F). Line a baking sheet with parchment paper.
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2
Halve the delicata squash lengthwise, scoop out seeds, then slice into 1/2-inch crescents.
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3
Toss squash slices with 2 tbsp olive oil, maple syrup, smoked paprika, 3/4 tsp kosher salt and 1/4 tsp black pepper. Spread in a single layer on the prepared sheet pan.
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4
Roast the squash until edges are browned and tender, 20–25 minutes, flipping once halfway through.
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5
While squash roasts, rinse farro and drain. Toast farro in a dry skillet over medium heat, stirring, until fragrant and slightly darkened, about 3–4 minutes.
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6
Combine toasted farro and 3 cups water in a medium saucepan with a pinch of salt. Bring to a boil, reduce to a simmer, and cook until tender but chewy, 18–22 minutes. Drain any excess liquid and fluff with a fork.
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7
Massage the kale: sprinkle torn kale with 1 tbsp lemon juice and a pinch of salt, then rub with your hands until leaves soften, about 1–2 minutes.
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8
Make the dressing: whisk together tahini, remaining 2 tbsp lemon juice, warm water, minced garlic, apple cider vinegar, 1 tbsp olive oil and remaining 1/4 tsp kosher salt until smooth. Add a splash more warm water if needed to reach a pourable consistency.
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9
Toast hazelnuts in a dry skillet over medium heat, shaking occasionally, until fragrant and slightly browned, 3–4 minutes. Cool and roughly chop.
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10
Assemble the bowl: divide farro among serving bowls, top with massaged kale, roasted squash, pomegranate seeds and hazelnuts. Drizzle with tahini-lemon dressing and scatter crumbled goat cheese if using. Finish with a grind of black pepper.
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11
Store leftovers in separate containers for up to 4 days; reheat farro and squash briefly before assembling for best texture.