Roasted kabocha squash with creamy coconut-lime farro, glazed tempeh and seed crumble

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the kabocha squash on a baking tray and toss with 1 tablespoon olive oil, 1 tablespoon maple syrup, half of the cumin, half of the smoked paprika, 1/2 teaspoon salt, and black pepper. Roast for 30 to 35 minutes, turning halfway through, until tender and browned.

2. 2

   While the squash roasts, heat a medium saucepan over medium heat. Add 1 tablespoon olive oil and cook the red onion for 4 to 5 minutes. Stir in half of the garlic and cook 30 seconds more.

3. 3

   Add the farro to the saucepan and stir for 1 minute to lightly toast it. Pour in the coconut milk and water, add 1/2 teaspoon salt, and bring to a boil. Reduce the heat, partially cover, and cook for 22 to 25 minutes, stirring occasionally, until the farro is tender and creamy.

4. 4

   Remove the farro from the heat. Add the zest of 1 lime and the juice of 1 lime. Season with a little black pepper and more salt if needed. Keep covered and warm.

5. 5

   In a bowl, mix the tempeh with 2 tablespoons tamari, 1 tablespoon maple syrup, 1 tablespoon lime juice, the remaining cumin, the remaining smoked paprika, and the rest of the garlic. Let it sit for 10 minutes.

6. 6

   Heat a nonstick skillet over medium-high heat with the remaining 1 tablespoon olive oil. Brown the tempeh for 2 to 3 minutes per side. Add the remaining marinade from the bowl and cook 1 to 2 minutes more until the glaze coats the tempeh.

7. 7

   For the crumble, place the sunflower seeds and pumpkin seeds in a small skillet over medium heat and toast for 2 to 3 minutes, shaking the pan, until fragrant. Transfer to a board and chop coarsely. Mix with the parsley, chives, 1 tablespoon tamari, and a little black pepper.

8. 8

   Spoon the creamy farro onto each plate. Top with the roasted squash wedges and glazed tempeh. Finish with the herbed seed crumble and the remaining zest from the second lime over the top.