The Recipes

Acorn Squash and Grain Salad

If you haven't jumped on the craze of using whole grains and rices such as farro, wheatberries or couscous, I think you're missing out.  However, this dish could easily be made with wild rice or orzo pasta.

I also roasted the entire squash, knowing I was going to make a soup out of the other half, as well as roasting extra garlic to put into the soup.  You can definitely do something entirely different with the remaining squash.  When roasting garlic, cut off the very tips of each clove, leaving them in their jackets.  Drizzle them with olive oil and season with salt and pepper.  Wrap tightly in aluminum foil and roast for 45 minutes at 350-375 degrees.



Acorn Squash and Grain Salad

Ingredients:

- 1/2 acorn squash, cut into 1-in. dice
- 1 garlic clove, roasted
- 1 T. apple cider vinegar
- small drizzle of honey
- 2 T. olive oil, plus more for roasting the squash and garlic
- handful of parsley, chopped
- 3 T. raisins, plumped
- 2 T. pistachios, chopped
- 1/4 c. grain of your choosing, prepared according to instructions
- 5 Brussels sprouts, woody ends removed and thinly sliced
- salt
- pepper

Preheat the oven.  Prepare your garlic and squash.  Wrap up the garlic in its foil packet and toss it on a cookie sheet.  Spread the squash over the baking sheet, drizzle with olive oil, and season with salt and pepper.  Roast in the oven for 45 minutes.

At the same time, prepare your grain according to your instructions.  I used farro, which needs roughly four times as much liquid to grain and about 45 minutes of time to simmer.

While these move forward, prep the rest of your ingredients.  Plump the raisins in steaming water for at least a few minutes.  It's very easy to pop them into the microwave for a minute, covered in water, and then let them sit.

Remove the squash and garlic from the oven.  Once cool enough to handle, squeeze the garlic into a bowl.  Mash it with the back of a fork and then add the vinegar and honey, combining thoroughly.  Slowly whisk in the olive oil.  Season with salt and pepper to taste.

Add the Brussels sprouts, pistachios, raisins and parsley to the bowl.  Stir once.  Once the squash and farro are cooled, add them to the bowl.  Stir to combine.  Serve in small bowls or as a side.