from Blossom To Stem
1 delicata squash, sliced (approx. 1/2-inch thick) and seeded
3 cloves garlic, minced
1 teaspoon dried rosemary
1/4-1/2 teaspoon red pepper flakes, (use the smaller amount if you like things on the mild side, the larger if you like extra heat)
4 tablespoons extra virgin olive oil, divided
1 bunch chard, de-ribbed and sliced into approx 1-inch wide strips
2 large or 4 small leeks, washed well, sliced lengthwise and then crosswise into 1/2-inch slices
3/4 cup farro
2 teaspoons sherry vinegar
1/4 cup marcona almonds
salt
Preheat oven to 425°F. Fill a medium saucepan about 2/3 full with water and bring to a boil.
In a large mixing bowl, add the delicata squash slices and toss to coat. Add 3 tablespoons of olive oil, the garlic, rosemary, red pepper flakes and generous pinch of salt. Lay out in a single layer on one side of a half sheet pan leaving the excess oil and seasonings in the mixing bowl. Add the chard to the mixing bowl along with a pinch of salt and toss to coat. Lay the chard out on the other side of the sheet pan–it doesn’t have to be a single layer, but it should be evenly spread out.
In a small mixing bowl, add the leeks, the remaining tablespoon of olive oil and pinch of salt and toss to coat. Spread in an single layer on a quarter sheet pan or other small pan.
Roast until the vegetables are deeply caramelized in spots and tender. The chard takes about 10-12 minutes. If you have smaller leeks they’ll be ready around 15 minutes, if you have large leeks (most supermarket leeks fall into this category) they take 20-25 minutes. The squash should be take about 20-25 minutes. As each vegetable is ready, remove it from the oven and place in a large bowl.
Meanwhile, cook the farro in the boiling water until tender, about 20-24 minutes. Drain in a fine mesh strainer and add to the bowl with the vegetables. Add the sherry vinegar. Toss everything together to coat. Sprinkle with marcona almonds. Serve warm or at room temperature.