Roasted Delicata Squash With Farro, Roasted Red Onions, Goat Cheese & Arugula

Photo: Eve Fox

Ingredients

2 large delicata squash, peeled, seeded and cut into chunks or strips (your choice)

6 smalls cipollini onions or 1 really large red onion, peeled and

1 1/2 cups semi-pearled farro, rinsed in several changes of water

3 cups stock or salted water (using vegetable or 1 tablespoon balsamic vinegar

1 tablespoon fresh thyme, washed and chopped

3 teaspoons Italian parsely, washed and chopped

3 tablespoons olive oil

2 teaspoons walnut oil

Sea salt

Freshly ground black pepper

Goat cheese (optional)

I bunch arugula or watercress, washed and dried (optional)

Preparation

Preheat the oven to 375. Toss the squash and onions with the thyme, olive oil and balsamic vinegar and spread in a single layer on a heavy baking sheet. Sprinkle everything with sea salt and roast, turning often, for 15-20 minutes or until soft but still toothsome (you don't want the squash to fall apart in the salad.) Remove from the oven and cool a bit.

While you're roasting the veggies, cook the farro (please note that these directions are for the semi-pearled variety which takes about half as long to cook as the other kind.) Add the rinsed and drained farro to the stock and bring to a boil. Reduce the heat to low and simmer until tender but still firm, about 15-20 minutes. Drain any excess liquid from the farro and place in a large bowl or on a platter (whatever you intend to serve the salad on/in.)

Add the parsley to the farro and toss with the walnut oil and a pinch of seal salt and a few grinds of black pepper. You can either toss in the squash and onions or serve them on top of the farro. If you're using goat cheese, dot the salad with it now. You can serve with or without greens - either arugula or watercress will add a nice little peppery bite.

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About

This is a great winter salad - hearty, filling and seasonal. You can also use butternut or acorn squash (or pumpkin) in place of the delicata squash if you prefer. You could also try using pomegranate molasses in place of the balsamic vinegar when you roast the onions for a slightly different tangy, sweet flavor.

If you can't come by any farro (more info on this wonderful grain at: http://gardenofeatingblog.blogspot.com/2008/08/farro-old-grain-that-is-new-to-me.html) you can substitute wild rice or short grain brown rice.