- 2 large or 4 small acorn squash
- 1 1/2 tablespoons olive oil
- 1 1/2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- Salt & pepper to taste
- 1 cup farro
- 2 1/2 cups vegetable broth
- 1/2 English cucumner, diced
- 1/2 bunch of Tuscan kale, sliced thinly
- 1/2 cup hazelnuts, chopped
- 1/2 cup dried cherries
- 1/3 cup pomegranate seeds
- 1/4 cup parsley, minced
- Tahini for serving
- Preheat the oven to 375 degrees F.
- Cut each squash in half lengthwise. Scoop out the seeds and stringy flesh using a spoon. Arrange the halves in a large baking tray, flesh-side up.
- In a small bowl, whisk together the olive oil, apple cider vinegar, and maple syrup. Lightly brush the squash on both sides with this mixture (you should have some oil mixture leftover). Season with salt and pepper.
- Bake squash until fork-tender, approximately 45 minutes. Remove from oven to cool.
- While squash is baking, prepare farro salad. Add vegetable broth and farro in a medium saucepan and bring to a boil. Cover the saucepan and reduce the heat to a simmer. Cook until tender, approximately 30 minutes.
- Meanwhile, prepare the rest of the salad ingredients. Chop the hazelnuts and mince the parsley.
- Once the farro has slightly cooled, transfer to a bowl. Add the remaining oil-vinegar-maple syrup mixture and toss to coat. Toss in cucumber, kale, hazelnuts, cherries, pomegranate seeds, and parsley. Season with salt and pepper.
- Scoop farro mixture into the cavities of the acorn squash. Drizzle tahini onto the top of each squash.