Delicata squash are back! This filling farro bowl is filled with roasted delicata squash and carrots and mixed in a carrot top pesto.
When I strolled through Trader Joe’s last week, guess what I found? Delicata squash! Yes, squash season is upon us. It’s nearly time for roasted squash, creamy soups, squash stews, desserts with squash . . . I might be getting a bit carried away here. Unable to contain my excitement, I immediately grabbed several of those delicata beauties.
I tried roasted delicata squash for the first time three years ago with this Roasted Vegetable Orzo Recipe at 101 Cookbooks. Delicata squash quickly became a favorite in my kitchen. Why?
- I love the deep yellow color of the squash.
- It has a natural sweet flavor.
- (Most importantly) Delicatas are so much easier to deal with compared to other squash. I love butternut squash, but they are a pain to peel, seed, and chop. The fact that I can eat the skin of roasted delicata squash —> reduced prep time —> life’s so much happier.
One of my favorite ways to eat delicata squash is to roast it and toss it in a salad or with some whole grains. This time, I mixed in some farro and a carrot top pesto. Carrot tops? No, not Carrot Top, but those greens that are attached to the top of carrots. We often don’t see them at the supermarket because they’re usually chopped off before they hit the produce aisle. But I usually see those cute green tops when I buy a bunch of carrots from the farmers market.
Instead of throwing away those greens the next time you buy a bunch of carrots, why not make it into a pesto? The carrot top pesto was inspired by a recipe I found in Vegetarian Times. It was such a genius idea that I had to give it a try myself!
Looking for more recipes with Farro? Try this Farro Salad with Beets and Strawberries!