Showcasing the culinary allstars of fall! A rare and deliciously sweet squash variety, not to be confused with butternut squash.
Roasted Buttercup Squash and Farro Harvest Bowl
1 buttercup squash, seeds/pulp removed and cut into 1 inch cubes. (ok to leave on skin)
1 bunch kale, stems discarded and leaves chopped
1 cup farro, cooked per package instructions
3 cloves garlic, minced
1/2 cup dried cranberries
4 oz Feta cheese, crumbled
2 Tbsp maple syrup
1/3 cup apple cider vinegar
2/3 cup olive oil
1 Tbsp dijon mustard
Salt and pepper to taste
-Preheat oven to 400 degrees F.
-On a foil-lined baking sheet, coat the squash with olive oil and minced garlic. Add salt and pepper to taste.
-Roast for 20 minutes or until starting to caramelize.
-Drizzle kale with olive oil and use your hands to “massage” the kale for about 2 minutes. This softens the kale and makes it less bitter.
-Combine the cooked squash, cooked farro, and kale in a large bowl.
-For the dressing, whisk together apple cider vinegar, maple syrup, and dijon. Sprinkle with salt and pepper to taste. Slowly whisk in oil until well blended.
-Drizzle dressing on the harvest bowl and toss to combine. Sprinkle with cranberries and feta. Enjoy!
*This can be served as a warm or cold dish.