Roasted delicata squash stuffed with autumn farro from Food52

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Notes about this recipe

  • Eat Your Books

    Can substitute arugula for winter greens.

  • imaluckyducky on December 15, 2021

    5 stars! This salad does come together quickly. Prep everything while the squash is roasting, toss together at the end. Tested it with delicata, sweet dumpling, and carnival squash and was delighted by all, although the delicata wins for ease of eating with regards to the most edible skin. The farro salad makes extra, and it is delicious the next day(s) with the dressing. Also tastes delicious with some goat cheese or blue cheese crumbles mixed in and/or thrown on top of massaged kale. Swapping whatever greens you have works very well -- my arugula went bad shockingly fast, so I used about a cup of chopped parsley with great success. The dressing as-written needs a little but more punch to balance the tahini (or my brand is particularly bitter), so throwing in some white wine vinegar and salt worked well and is positively addictive. Will definitely be on a regular rotation here since the 5yo adored it.

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