Vegan MoFo: Toasted Farro with Roasted Squash and Cranberries

Happy Halloween, everyone!  I was hoping to have something else spooky to post for this last day of Vegan MoFo, but there just hasn't been enough time in the day. So instead of spooky, I give you healthy and delicious... a few pieces of nature's candy, if you will in the form of caramelized roasted squash and dried cranberries.

Farro has been the new "it" grain lately, yet I haven't really added it to my common cooking repertoire since I don't generally eat a lot of wheat products. Now that fall is here though, it seems like a grain that I will be using more frequently.

For those unfamiliar with farro, it is a member of the wheat family, closely resembling barely.  It has a nutty flavor and dense, chewy texture. It's a great substitute for barely, rice, couscous or anything else in a recipe that would require a loose grain, or as a stand alone side dish.  Toasting the farro brings out a nuttier flavor, but you can skip this step.

Toasted Farro with Roasted Squash and Cranberries
Ingredients

1 1/2 Cups farro
5 Cups water
1 small red onion, diced
3 Tablespoons olive oil, divided
1 lb Delicata (or other winter squash), peeled, seeded and cut, small cube (about 2 cups)
1 Tablespoons fresh rosemary, minced
2 Tablespoons fresh parsley, minced
1/4 Cup toasted pepitas (pumpkin seeds)
1/4 Cup dried cranberries
2 Tablespoons balsamic vinegar (if you have a flavored vinegar, use that! I used fig vanilla)

Directions
Pre heat oven to 350.

Wash and drain farro, then spread onto a separate baking sheet. Bake for 15 minutes; be careful not to burn.  Bring water to boil in a medium sauce pan; add toasted farro and 1/4 teaspoon salt. Reduce heat and simmer on a low boil for 25 to 30 minutes. Drain and transfer to a large mixing bowl; stir in 1 Tablespoon olive oil.

In a medium bowl, toss onions in 1 T olive oil, spread onto a parchment lined baking sheet, leaving room for squash. Add squash to the bowl, toss with 1 T olive oil and sprinkle with salt and pepper; spread on baking sheet next to onions. Roast in oven for 25 to 35 minutes, checking after 15 minutes. You may need to remove the onions before the squash is done if they start to darken. Squash should be fork tender and caramelized.

Add squash and onions to the bowl with the farro, along with remaining ingredients. Stir to combine and season with salt and pepper, if needed.

This dish is great on it's own, or also makes a great stuffing for squash or other vegetables.