Roasted Delicata Squash with Herbed Farro, Crispy Chickpeas, and Maple Tahini Vinaigrette
A dairy-free plant-forward main dish featuring caramelized delicata squash, tender farro tossed with fresh herbs, oven-crisped spiced chickpeas, and a creamy maple lemon tahini vinaigrette. It offers contrasting textures, toasty flavor, and a warm autumnal profile.
Ingredients
- 2 medianas (aprox. 700 g / 1.5 lb en total) 700 g delicata squash (without semillas, en medias lunas of 1.5 cm)
- 400 g 400 g cooked chickpeas (escurridos and dry)
- 180 g 180 g dry farro (enjuagado)
- 60 ml 60 ml olive oil (divided)
- 4 g 4 g smoked paprika (divided)
- 2 g 2 g ground cumin (for the garbanzos)
- 2 g 2 g garlic powder (for the garbanzos)
- 8 g 8 g salt (divided, or to taste)
- 2 g 2 g black pepper (divided, freshly ground)
- 720 ml 720 ml water (for cocer the farro)
- 15 g 15 g fresh parsley (chopped)
- 5 g 5 g fresh mint (chopped)
- 70 g 70 g red onion (finely chopped)
- 45 g 45 g tahini (for the vinagreta)
- 30 ml 30 ml maple syrup (for the vinagreta)
- 45 ml 45 ml lemon juice (freshly squeezed)
- 5 g 5 g Dijon mustard (for the vinagreta)
- 6 g 6 g garlic (grated or muy chopped)
- 30 ml 30 ml warm water (for ajustar the vinagreta)
- 30 g 30 g pumpkin seeds (tostadas)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 220°C / 425°F. Line a large baking sheet with parchment paper.
- 2
Place the delicata squash on the sheet pan with 2 tablespoons (30 ml) olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss well to coat.
- 3
In a separate bowl, mix the dried-off chickpeas with 1 tablespoon (15 ml) olive oil, 1 teaspoon smoked paprika, the ground cumin, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread them on one side of the pan next to the squash.
- 4
Roast the squash and chickpeas for 28 to 32 minutes at 220°C / 425°F, flipping the squash and shaking the chickpeas halfway through, until the squash is browned and tender and the chickpeas are crisp on the outside.
- 5
Meanwhile, place the farro and 720 ml (3 cups) water in a medium saucepan. Bring to a boil, reduce the heat, and cook partially covered for 22 to 25 minutes until tender but still pleasantly chewy. Drain if needed.
- 6
Transfer the cooked farro to a large bowl and toss it with the red onion, fresh parsley, fresh mint, 1 tablespoon (15 ml) olive oil, and a pinch of salt and pepper.
- 7
For the vinaigrette, whisk together the tahini, maple syrup, lemon juice, Dijon mustard, garlic, and warm water in a small bowl until smooth and pourable. Add a little extra water if needed to loosen it.
- 8
To serve, spread the herbed farro on plates or a platter. Top with the roasted squash and crispy chickpeas. Finish with the maple tahini vinaigrette and toasted pumpkin seeds.
- 9
Taste and adjust with salt and pepper before serving.
Chef tips
Dry the chickpeas very well before roasting so they crisp up better. Delicata squash has an edible skin, so there is no need to peel it. If making the farro ahead, toss it with the herbs just before serving to keep the flavors fresh.
Substitutions
You can swap the farro for quinoa for a gluten-free version. Mint can be replaced with basil, and pumpkin seeds can be replaced with sunflower seeds if preferred. Maple syrup can be replaced with honey only if you do not need the recipe to be vegan.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
Illustrative imageTeakhaus Teak Cutting Board
Stable base for chopping
- Stable surface for chopping
- Gentle on your knife edge
- Hand-wash and let it dry
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