Delicata Squash and Farro Bowls

Heat the oven to 425°F with racks in the upper and lower thirds. Wash your hands and clean the work surface. Rinse the squash, kale, and lemons under running water, scrubbing the squash skin with a produce brush; trim away damaged areas and dry the produce. Trim the squash ends, halve the squash lengthwise, and scoop out the seeds. Leave the edible skin intact and slice crosswise into 1/2-inch-thick half moons. Remove the kale stems and chop the leaves, mince the garlic, drain and rinse the beans, and squeeze 1/4 cup lemon juice.

Divide the squash between the baking sheets. Toss with the 2 tablespoons olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper allocated to the squash. Spread in a single layer with space between the pieces. Roast for 25–35 minutes, flipping the half moons and exchanging the sheets’ rack positions halfway through, until browned at the edges and tender when pierced.

Meanwhile, bring 6 cups water to a boil in the saucepan. Rinse the farro in the strainer, then add it to the boiling water with its allocated 3/4 teaspoon salt. Reduce the heat to maintain a steady simmer and cook uncovered for 20–30 minutes, until tender with a pleasant chew. Begin checking at the package’s suggested cooking time, since pearled farro varies. Drain thoroughly, return to the saucepan, and cover to keep warm.

Whisk the tahini, lemon juice, and sauce’s allocated 1/4 teaspoon salt in the small bowl. The mixture may initially become thick. Gradually whisk in the 1/2 cup water allocated to the sauce until smooth and pourable. Set aside while the other components finish cooking.

About 10 minutes before the squash is ready, heat the remaining 1 tablespoon olive oil in the skillet over medium heat. Add the garlic and cook, stirring, for 30 seconds, just until fragrant. Add the beans, the 1/4 cup water allocated to the skillet, the remaining 1/4 teaspoon salt, and the remaining 1/4 teaspoon pepper. Cover and cook for 3–4 minutes, stirring once, until the beans are hot.

Add the kale to the beans and gently turn it through the mixture. Cover for 2 minutes, then uncover and cook, stirring gently, for another 1–2 minutes, until the kale is wilted and bright green and most of the liquid has evaporated. Avoid vigorous stirring so the beans stay intact.