Roasted squash, onions, escarole with farro

A perfect fall dinner recipe when delicata squash abounds and I can’t get my fill of fall’s beautiful escarole!

Ingredients:
Delicata squash, 1 reg or 2 small
Sweet onion, 1, sliced
Escarole, 1/2 head or more
Pecorino romano cheese, grated
Pepita seeds, or toasted walnuts
Farro

Directions:

Preheat oven to 400 degrees.

Rinse and cook farro with salt. 1 c farro to 2 c water. Can make in rice cooker under quick setting (20 mins?) or on stovetop.

Delicata squash, rinsed, cut lengthwise and semi-peeled, remove seeds and fibrous insides with spoon.  Slice into <1/2” rounds. Roast on oiled pan for 20+ minutes, turning near end to roast on both sides. Take out and let sit.

Caramelize one sweet onion: Cut into thin slices, and cook in sauté pan with 1 T olive oil and salt, reducing heat and cooking until light golden, at least 20 mins.

Rinse escarole torn into half leaves. Cook with olive oil and red pepper flakes and splash of water and salt about 5 minutes until well wilted.

Combine squash and onions.

Plate:
Mound farro. Then add squash and onions, topped with pepitas (or roasted walnuts) and grated Romano pecorino cheese.
Escarole to the side.

Feel virtuous and happy with a delicious and healthy fall meal.

******************

Inspiration: The Kitchn
and Six Seasons — Delicata Squash “donuts” with Pumpkin seeds and honey

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