LFTW: Roasted Acorn Squash with Grains and Tahini Dressing
Here’s a lunch that doesn’t photograph well after a trip to work, but tastes like fall.
THE RECIPE:
the dressing:
1 garlic clove, peeled + smashed
1/4 cup fresh lemon juice
1 tablespoon olive oil
3 tablespoons tahini
2-3 teaspoons pure maple syrup
1/2 teaspoon lemon zest
salt + pepper to taste
the squash and apples:
3 tablespoons unrefined coconut oil
1 1/2 tablespoons pure maple syrup
1/8-1/4 teaspoon cayenne pepper
2 medium acorn squash
2 crispy apples
salt + pepper
the kale and farro:
3-4 teaspoons unrefined coconut oil
1 cup uncooked farro
2 cups water
5-6 cups chopped lacinato/dino kale
1 1/2 teaspoons minced garlic
salt + pepper to taste
1 tablespoon fresh lemon juice
for the dressing: Combine the smashed garlic, lemon juice, and oil in a jar. Seal and shake vigorously. Let sit for 10 minutes. Shake once more then remove the garlic. Add tahini, maple syrup, lemon zest, and a big pinch of salt and pepper. Seal and shake until smooth. Taste and adjust salt/pepper/maple syrup if needed. Set aside. Store leftovers in the fridge for up to 1 week.
for the squash and apples: Preheat your oven to 400* F. In a small pan combine the coconut oil, maple syrup, and cayenne over medium-low heat and stir until melted. Take off the heat. Slice squash into appx. 1/4-inch round slices, using a large and sharp knife. Discard ends. Cut seeds out from each slice and place squash rings on 2 large baking sheets. Brush the oil mixture over both sides of the squash rings. Sprinkle with salt and pepper. Place in the oven for about 30-36 minutes, flipping once halfway through until desired doneness is reached. A few minutes later slice the apples into 1/4-inch thick slices, removing any seeds/core. Place on a baking sheet and toss to coat with remaining oil/maple mixture. Place in the oven during the last 7-10 minutes of squash roasting. Roast for 7 minutes to maintain a nice crunch.
for the kale and farro: As soon as the squash is in the oven, cook the farro as directed. Remove from the heat and keep covered. After placing your apples in the oven to roast place a large pan over medium heat and melt 1-2 teaspoons of coconut oil. Once hot add the garlic and stir for about 30 seconds, then add the kale and stir frequently for about 3-5 minutes until wilted. Combine the farro in the pan with the kale. Sprinkle with a good amount of salt and pepper and add the lemon juice. Stir to combine.
to assemble: Place farro/kale mixture on a large platter then place roasted squash rings on top then the apples and sprinkle with sliced almonds. Top with dressing.
Pretty looking roasted squash.
THE SOURCE:
Edible Perspectives. This was my first time making something from here, and if this recipe is any indication of the quality of their recipes, I’ll definitely be back.
THE NOTES:
I ended up doubling this recipe for lunches for two people, but I got the portions wrong and it made about six lunches total. (It’s because it was so good I wanted to eat tons of it everyday.) If you’re more vigilant about portioning you could get 8 lunches out of a doubled recipe.
This isn’t quite as time consuming as it looks, but having a partner to help you out with the cooking is very helpful.
Be SO careful cutting the squash. I got a nasty cut on my finger that I’m not proud of. That being said, you don’t need to do rings! THe rings just make it look pretty, but it doesn’t need to be pretty. It just needs to taste good.
The original recipe calls for quinoa, but A thought the nuttiness of farro would be nice, and he was right.
Despite my difficulty with portioning, I do recommend keeping the ingredients separate so there’s no sogginess.










