Cinnamon-Spiced Squash and Farro Platter with Feta and Mint

1. Preheat and Prep Squash

Preheat oven to 450°F (230°C). In a bowl, combine 3 tablespoons olive oil, sugar, cinnamon, 3/4 teaspoon fine sea salt, 1/4 teaspoon black pepper, and cayenne. Toss the squash in the mixture to coat. Arrange in a single layer on baking sheets.

2. Roast Squash

Roast for 10-15 minutes until bottoms are golden. Flip and roast for another 10-20 minutes until tender.

3. Simmer Farro

In a pot, mix apple cider, 2 cups water, and 2 1/2 teaspoons kosher salt. Bring to a simmer, add farro, and cook until tender and liquid is absorbed, about 20-30 minutes. Add water if needed or drain excess.

4. Dress Farro

In a bowl, whisk 4 tablespoons olive oil, vinegar, grated garlic, and 1/2 teaspoon black pepper. Toss with the farro and adjust seasoning with oil, salt, or vinegar if needed.

5. Create Platter

Spread the dressed farro on a serving platter. Top with roasted squash, crumbled feta, and fresh mint or arugula leaves. Finish with a drizzle of olive oil.