Warm Squash Salad with Farro, Hazelnuts + Currants (Make Ahead, Vegan)
Total time: 60 minutes
Serves 6 to 8
1 tablespoon chopped fresh sage leaves
3 tablespoons honey
1 quart water
1/2 cup farro
1/2 teaspoon fine grain sea salt, plus more for farro water
1 tablespoon apple cider vinegar
1 tablespoon extra virgin olive oil
1 tablespoon minced shallot
1/4 cup dried currants
1/4 cup chopped fresh flat-leaf parsley
1/3 cup peeled hazelnuts, toasted, chopped lightly
Preheat the oven to 375ºF. Cut the squash in half lengthwise, remove the seeds, and cut the squash into slices 1/4-inch thick. Chop each slice in half to get chunks.
Toss the squash with sage and 2 tablespoons honey. Spread out on a rimmed baking sheet and roast until the squash is fork tender, about 15 minutes. Let cool.
Place the water, farro, and salt in a pot over medium heat; simmer, uncovered, until tender, about 35 minutes; drain. Let cool slightly.
Mix together 1 tablespoon honey, the vinegar, olive oil and shallot until thoroughly combined.
In a large bowl, toss the farro with the dressing and currants. Add the parsley, squash, and hazelnuts and mix gently until combined. Serve at room temperature.
Delicata doesn't need peeling, other squashes do and may be harder to peel.
If using butternut squash, quarter it lengthwise and then continue with the recipe.
Farro is an ancient grain commonly used in the Mediterranean. If you cannot find it, barley makes a good substitute.
Hazelnuts are expensive, but here are a few other uses for the extras: in your chocolate chip cookies or toasted and added to a salad.
This salad can be made one day in advance; store covered in the refrigerator.
Chocolate Chip Cookies (Make Ahead)
Total time: 2 hours, 45 minutes including chilling
Makes 50 to 60 bite-size cookies
3/4 cup rolled oats
1/2 cup whole wheat pastry flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon fine grain sea salt
1/4 cup coconut oil
1/3 cup turbinado or raw sugar
1/2 cup dark brown sugar, packed
1 teaspoon pure vanilla extract
1 1/2 cups semisweet chocolate chips
Flaky sea salt, such as Maldon
Blend the oats in a food processor until floury. Add the flour, baking soda, baking powder, and salt to the food processor and pulse until combined, about 20 seconds.
Cream the coconut oil, raw sugar, brown sugar, egg, and vanilla with a electric mixer on high speed for 3 minutes. Stir the flour mixture into the wet ingredients. Stir in the chocolate chips. Let the dough rest in the freezer for 2 hours.
Place a rack in the middle of the oven and preheat the oven to 325ºF. Form the dough into marble-size balls and lay them on a parchment-lined cookie sheet about 1 inch apart. Sprinkle with a little flaked salt. Bake on the middle rack until cookies are just firm, about 8 minutes. Remove the cookies to a wire rack to cool; they will harden further.
Make sure you beat the coconut oil and sugar together for the full 3 minutes. If you don't, you may get flat, crisp cookies.