Roasted Squash & Emmer Berry Bowls with Sage

Chewy whole emmer berries, caramelized squash, greens, toasted walnuts, and a maple cider dressing.

Ingredients

• 200 g dry whole emmer berries (farro), rinsed
• 750 g water, plus more as needed
• 5 g fine salt, divided
• 700 g peeled winter squash, 2 cm cubes
• 25 g olive oil, divided
• 1 medium red onion, sliced
• 100 g baby kale or arugula
• 60 g walnuts, toasted
• 8 fresh sage leaves, sliced
• For the dressing: 35 g apple cider vinegar
• 20 g maple syrup
• 15 g Dijon mustard
• 30 g olive oil
• Black pepper to taste

Method

1. If the emmer package calls for soaking, soak as directed. Simmer rinsed berries in 750 g water with a pinch of salt until pleasantly chewy, 35–55 minutes depending on whether they are whole or pearled; drain well.
2. Heat oven to 425°F. Toss squash and onion with 25 g olive oil and the remaining salt. Spread on a large sheet pan and roast 25–35 minutes, turning once, until browned and tender.
3. Whisk vinegar, maple syrup, mustard, 30 g olive oil, and pepper. Taste and adjust acidity.
4. Toss warm drained emmer with half the dressing and sliced sage. Fold in roasted vegetables and greens so the greens soften slightly.
5. Divide among four bowls. Finish with walnuts and remaining dressing. Serve warm or at room temperature.

Make it well

Whole emmer takes longer than pearled farro; use the package and the grain's tenderness as your guide. For food safety, cool leftovers promptly and refrigerate up to 4 days. This uses intact berries, not flour.

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