Farro with Roasted Squash, Feta, and Mint

1. Preheat Oven and Prepare Squash

Preheat your oven to 450 degrees. Seed and slice the winter squash into half-inch pieces. In a large bowl, toss the squash with 3 tablespoons of olive oil, 2 teaspoons of sugar, a pinch of cinnamon, sea salt, black pepper, and a pinch of cayenne until well-coated.

2. Roast Squash

Spread the seasoned squash on rimmed baking sheets and roast in the preheated oven for 20 to 35 minutes, flipping halfway through, until tender and caramelized.

3. Cook Farro

While the squash is roasting, in a medium pot, bring 1.5 cups of apple cider and a generous pinch of kosher salt to a gentle boil. Add the farro and simmer for 20 to 30 minutes until chewy.

4. Prepare Dressing

In a large bowl, whisk together 2 tablespoons of apple cider vinegar, 2 grated garlic cloves, and a half teaspoon of black pepper. Gradually whisk in 7 tablespoons of olive oil to create a dressing.

5. Combine Farro and Dressing

Once the farro is cooked, drain any excess liquid and add it to the bowl with the dressing while still warm, stirring to coat the grains.

6. Assemble the Dish

Spread the dressed farro onto a serving platter. Arrange the roasted squash on top, then crumble over the feta cheese and scatter fresh mint leaves.