Roasted Delicata Squash Recipe

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

Wash the delicata squash. Trim both ends, then slice each squash lengthwise and scoop out the seeds with a spoon. Slice into 1/2-inch crescents.

In a bowl, toss the squash slices with 2 tbs olive oil, 1 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp smoked paprika until evenly coated.

Arrange slices in a single layer on the prepared baking sheet. Roast for 20–25 minutes, flipping once halfway through, until edges are caramelized and tender. Remove from oven and keep warm.

Rinse 1 cup farro under cold water. In a medium saucepan, combine farro and 2.5 cups water or broth. Bring to a boil, reduce to a simmer, cover and cook until tender but chewy, about 20–30 minutes depending on farro type. Drain any excess liquid and fluff with a fork. Let cool slightly.

While farro cooks, prepare the vegetables: shred or thinly slice 1 cup radicchio, julienne or shred 1 carrot, segment 1 orange (remove membranes) and chop 1/4 cup parsley.

Make the dressing: in a small bowl whisk together 2 tbs olive oil, 1 tbs red wine vinegar, 1/2 tsp Dijon, 1/2 tsp honey or maple, 1/2 tsp kosher salt and 1/4 tsp black pepper until emulsified.

In a large bowl combine warm farro, radicchio, carrot, orange segments, chopped parsley and 1/2 cup toasted walnuts. Pour dressing over the salad and toss to combine. Taste and adjust seasoning.

Place 6 oz goat cheese, 2 tbs milk or cream, 1/2 tsp lemon zest and 1/4 tsp black pepper in a small food processor or bowl.

Blend or whip with an electric mixer until smooth and airy, adding an extra teaspoon of milk if needed to reach a spreadable consistency. Transfer to a bowl and keep chilled until plating.

In a mini food processor or by finely chopping, combine 1/2 cup parsley, 1/4 cup cilantro (if using), 1 tsp capers, 1 minced garlic clove, 1 tbs lemon juice, 3 tbs olive oil, 1/4 tsp red pepper flakes and 1/2 tsp kosher salt.

Pulse or mix until ingredients are finely chopped but still have texture. Adjust salt, lemon or oil to taste. Set aside at room temperature.

Warm plates. Spoon a generous dollop (about 1–2 tbs) of whipped goat cheese onto each plate and spread slightly with the back of a spoon.

Mound 1/2 cup farro salad next to the goat cheese. Arrange roasted delicata slices on and around the farro.

Drizzle 1–2 tbs salsa verde over the squash and farro, and finish with a light drizzle of 1 tsp olive oil and a scattering of microgreens or extra parsley and the toasted walnuts for crunch.

Serve immediately while squash is warm. Leftover components (farro, salsa, whipped cheese) can be refrigerated separately for up to 3 days.