Roasted Acorn Squash

 Serves 3-4 

This is a surprisingly delicious, healthy ~ and pretty ~ dish. It's one of my favorites! The acorn squash, Granny Smith apples, walnuts and blue cheese is a tasty combination ~ and the honey adds just the right amount of sweetness. 

-2/3 cup farro

-2 acorn squash; cut in half lengthwise, scoop out pulp and seeds, and cut into 1/2" pieces

-1 Granny Smith Apple; peel, core and dice into 1/2" pieces

-1 lemon; mince to get 2 tsps zest; cut in half; remove seeds and squeeze juice (do not combine zest and lemon juice)

-1/2 pound endives; thinly slice

-4 Tbsps butter 

-1 Tbsp honey 

-1/4 cup blue cheese; crumble

-1/4 cup walnuts; roughly chop and toast

-2 tsps nutmeg

-Salt and pepper, to taste 

1. Wash, dry and/or cut up the produce and other ingredients (squash, apple, lemon, endives, walnuts) as stated above.

2. Preheat oven to 450 degrees. In medium sauce pan, bring salted water to a boil; add farro and cook 15 minutes. Drain; transfer to a large bowl and set aside in warm place.

3.  Add 2 Tbsps olive oil into a large zip lock bag (or bowl with lid). Put 1/2" pieces of acorn into bag and shake to thoroughly coat. Arrange in a single layer on sheet pan lightly sprayed with cooking oil; season with salt, pepper and nutmeg. Roast for 25 minutes.

4. While squash roasts, on medium-high, heat 2 tsps of olive oil in same medium sauce pan until hot. Add endives and cook, stirring occasionally,  5 minutes, or until softened. Add apples and cook, stirring occasionally, about 3 minutes. Transfer to bowl of farro. Add lemon zest and stir to combine. 

5. In then same medium sauce pan, heat butter on medium-high until melted; continue cooking, stirring constantly, about 3 minutes, or until butter turns golden brown, ensuring butter does not burn. Reduce heat to a simmer; stir in honey and the juice from the lemon.

6. Add the browned butter mixture to bowl of farro, endives and apples; toss to combine; season with salt and pepper to taste. 

7. Divide roasted squash between plates; add large scoop of farro mixture to each plate. Top with blue cheese and toasted walnuts. Garnish with fresh mint, if desired. And enjoy ;o)

~adapted from Blue Apron