Roasted Delicata Squash with Creamy Leek Farro, Crispy Cannellini Beans, and Parsley Lemon Pepita Sauce

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a large baking sheet with parchment paper. Toss the delicata squash with 2 tablespoons olive oil, 1 teaspoon smoked paprika, the dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread in a single layer.

2. 2

   In a bowl, toss the cannellini beans with 1 tablespoon olive oil, the ground cumin, 1 teaspoon smoked paprika, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Place them on an open section of the baking sheet or on a second small tray.

3. 3

   Roast the squash and beans for 28 to 32 minutes at 220 °C / 425 °F, stirring the beans halfway through. The squash should be tender and browned at the edges, and the beans lightly crisp.

4. 4

   Meanwhile, heat 2 tablespoons olive oil in a wide saucepan over medium heat. Add the yellow onion and leek and cook for 6 to 8 minutes until softened. Stir in 4 chopped garlic cloves and cook 1 minute more.

5. 5

   Add the pearled farro to the pan and stir for 1 minute to coat it with the oil and aromatics. Pour in the hot vegetable broth, add 1/2 teaspoon salt, and bring to a gentle boil. Lower the heat, partially cover, and cook for 22 to 28 minutes, stirring a couple of times. If the farro needs more liquid before it is tender, add up to 240 ml / 1 cup water gradually.

6. 6

   While the farro cooks, make the sauce. In a blender or food processor, combine the fresh parsley, pepitas, 2 garlic cloves, lemon zest, 60 ml / 1/4 cup lemon juice, 1 tablespoon olive oil, the red pepper flakes if using, and 2 to 3 tablespoons water. Blend until thick but pourable. Season with a pinch of salt and black pepper.

7. 7

   When the farro is tender and creamy, taste and adjust with more salt and black pepper if needed. It should be silky, not dry.

8. 8

   To serve, spoon the creamy farro into shallow bowls or onto a platter. Arrange the roasted delicata squash on top and finish with the crispy cannellini beans. Spoon the parsley lemon pepita sauce over everything or serve it alongside.