Roasted Delicata Squash Stuffed with Autumn Farro and Orange-Thyme Tahini

Delicata is sweet and timeless—it lends itself well as a cornucopia to hearty and nutty
farro, winter greens, pistachio, scallions, and pomegranate.

Serves 4

• 2large delicata squash, halved
• Salt and pepper, to taste
• Olive oil, as needed
• 1/4teaspoon hot Hungarian paprika (optional)
• 1teaspoon cumin
• 2sprigs rosemary, cut into four halves
• 1cup farro
• 3cups water or vegetable broth
• 1bulb fennel, shaved and chopped
• 1bunch small scallions, white and green parts chopped
• 4ounces winter greens or arugula
• 1/2cup pistachio, crushed
• Seeds of 1 pomegranate
• 1/4cup tahini
• Juice of 1 medium orange
• Zest of 1/2 orange
• 1tablespoon Dijon mustard
• 1/2teaspoon fresh thyme

1. Preheat oven to 425° F. Remove the inner pulp and seeds from the squash (reserve for roasting if desired), drizzle and rub it in oil, and sprinkle it with salt and pepper. If using Hungarian hot paprika, mix it with the cumin; otherwise, sprinkle cumin over squash. Place squash on a large sheet pan, cut side down, and place one rosemary half beneath each squash (rosemary may either be discarded at the end or added to the farro salad). Bake for 20 to 25 minutes, or until a fork can be inserted into skin tenderly. Allow to cool slightly upon removal from oven.
2. Assemble the farro salad: In a small saucepan, toast the farro over medium-high heat until fragrant and nutty. Add the water or vegetable broth and bring to a light boil. Cover and boil 15 minutes, until most of the liquid is absorbed and grain is cooked. If needed, drain any excess liquid.
3. In a large bowl combine farro, fennel, scallions, winter greens or arugula, pistachio, and pomegranate.
4. In a separate medium bowl, whisk together the tahini, orange juice, orange zest, mustard, and thyme.
5. Serve squash halves filled with farro salad and topped with tahini dressing.

https://food52.com/recipes/39278-roasted-delicata-squash-stuffed-with-autumn-farro-and-orange-thyme-tahini