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Roasted Kabocha Squash with Farro and Mustard Greens

Photo: Erin Kunkel; Styling: Christine Wolheim

Total time 1 hr, 15 mins
Yield

Serves 4 as a main dish or 6 as a side

We love the play of savory-sweet flavors and big textures in this hearty winter salad from Rocky Maselli of A16 Rockridge in Oakland--and also his foolproof technique for cooking farro. Wine Pairing: A California Chardonnay that balances butteriness with brightness, like Rodney Strong 2013 Chalk Hill Estate Chardonnay (Sonoma County; $22). Winter squash is a natural partner for the apple and pear flavors in Chard; the wine's texture matches the chewy farro. --S.S.

Ingredients

  • FARRO
  • 1 1/2 cups farro*, rinsed well and drained
  • 1 1/2 teaspoons kosher salt
  • 1 small whole onion, peeled
  • 1 bay leaf
  • SQUASH
  • 2 tablespoons olive oil
  • 1 teaspoon ras el hanout*
  • 1/2 teaspoon kosher salt
  • 1 small kabocha squash (2 to 2 1/2 lbs.), halved lengthwise, seeded and scraped clean but unpeeled, and sliced lengthwise into 1-in.-wide wedges
  • DRESSING AND GREENS
  • 3 tablespoons red wine vinegar
  • 2 tablespoons honey
  • 1/4 cup extra-virgin olive oil
  • About 3/4 tsp. kosher salt
  • About 1/4 tsp. pepper
  • 2 qts. loosely packed baby mustard greens or torn regular mustard greens with stems and ribs removed
  • 1/4 pound ricotta salata* or feta cheese, thinly shaved with a vegetable peeler

Nutrition Information

  • calories 471
  • caloriesfromfat 37 %
  • protein 14 g
  • fat 20 g
  • satfat 6 g
  • carbohydrate 59 g
  • fiber 10 g
  • sodium 622 mg
  • cholesterol 4.7 mg

How to Make It

  1. Cook farro: In a medium saucepan, bring farro, 1 qt. water, the salt, onion, and bay leaf to a boil over high heat. Cover, reduce heat, and simmer until farro is tender but still chewy, 18 to 25 minutes. Drain farro, discarding bay leaf and onion, and spread on a rimmed baking sheet until cool enough to handle.

  2. Meanwhile, preheat oven to 400°. Roast squash: On a large rimmed baking sheet, combine oil, ras el hanout, and salt. Turn squash in mixture to coat evenly, then arrange flat. Bake, turning once, until tender when pierced, 25 to 35 minutes. Let stand until cool enough to handle.

  3. Prepare dressing and greens: In a large bowl, whisk vinegar and honey to combine. Slowly add oil while whisking. Season to taste with salt and pepper.

  4. Pour one-third of dressing into a second large bowl and set aside. Add farro and mustard greens to first bowl and toss gently to coat. Season to taste with more salt and pepper, then arrange on a large platter. Cut squash pieces in half crosswise (don't peel the tasty edible skin) and gently toss with reserved dressing.

  5. Arrange squash over greens. Scatter cheese on top and gently toss ingredients to mix loosely.

  6. *Find farro at well-stocked grocery stores and natural-foods stores and at bobsredmill.com. Find ras el hanout, a traditional Moroccan blend of 20 or so spices, at well-stocked grocery stores, or substitute equal parts cinnamon, ground allspice, and nutmeg to make 1 tsp. Find ricotta salata, a salty, aged ricotta, at well-stocked grocery stores.

Cook's Notes

Nutritional analysis is per side dish serving.

A16 Rockridge, Oakland, California