Pasta & Grains

'Tis the season for orange food. Sweet potato, pumpkin, acorn squash, butternut squash, etc. etc. But the sleeper hit for me is always delicata squash. Think of it as butternut squash's cooler little sister, mostly because it packs the same flavor, but you don't have to peel it. If you've ever peeled and cut a butternut squash, you know this is joyous news. The skin is soft and edible and packed with nutrients. Here, the flesh gets a coating of parmesan, bread crumbs, rosemary, cinnamon and butter for a warm-spicy, crispy topping. Then the whole thing gets nestled on a bed of farro with more parmesan (because why not?) and arugula. It's Italian food meets fall comfort food, and it brings the kind of happiness that just makes you want to rub your belly. No judgement. Enjoy!