Acorn Squash, Brussels Sprout & Farro Salad

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Cut off and discard the stem end of the squash; peel off and discard the raised ridges the squash, leaving the remaining skin intact. Halve the squash lengthwise, then scoop out and discard the pulp and seeds. Cut off and discard the stem ends of the Brussels sprouts; cut the Brussels sprouts into thin wedges. Peel and mince the shallot.

Place the squash on a sheet pan. Drizzle with olive oil and season with salt and pepper; turn to thoroughly coat. Place the seasoned squash, cut sides down, on top of half the thyme sprigs. Roast, flipping halfway through, 26 to 28 minutes, or until tender when pierced with a knife. Remove from the oven. Carefully discard the thyme sprigs.

While the squash roasts, add the farro to the pot of boiling water and cook 16 to 18 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

While the farro cooks, in a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the pepitas; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until browned and fragrant. Leaving the oil in the pan, transfer to a paper towel-lined plate; immediately season with salt and pepper.

While the squash continues to roast, heat the pan of reserved oil on low until hot. (If the pan seems dry, add 1 teaspoon of olive oil). Add the shallot and cranberries; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Add the vinegar and honey; cook, stirring occasionally, 1 to 2 minutes, or until the liquid is slightly reduced in volume. Transfer to a bowl. Rinse and wipe out the pan.

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the Brussels sprouts; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until lightly browned. Add the remaining thyme sprigs and ½ cup of water; cook, stirring occasionally, 4 to 6 minutes, or until the water has cooked off. Turn off the heat. Transfer the cooked Brussels sprouts (discarding the thyme sprigs) and agrodolce to the pot of cooked farro. Drizzle with olive oil and stir to combine; season with salt and pepper to taste. Divide the roasted squash between 2 plates. Fill each half with the finished farro. Garnish with the toasted pepitas, goat cheese and a drizzle of olive oil. Enjoy!