In walks you, tamer of delicious Thanksgiving vegetable delights. Carrying a platter of beautifully roasted butternut and delicata squash, topped with savory barley and farro, pomegranate and toasted pepitas, topped with warm maple cinnamon drizzle. 

"Oh WOW", everyone says, "isn't that a colorful dish!"  

"Oh did you buy that at Whole Foods?"

"What? You made that yourself? Ay-caremba!!" 

"So INNOVATIVE!" 

"Why, yes I did", you'll say, "I just whipped this up, super easy!" 

EASY. Healthy. Bright. Flavorful. Partially make-ahead-able. 

Also, its easy. Did I mention that? You can peel and chop the squash, roast the pepitas, evacuate (hehe) seeds from the pomegranate, and make the Warm Maple Cinnamon Drizzle ahead of time. 

Do your vegetarian guests a favor! Move over mashed potatoes, rolls, and overcooked green beens! Wake up taste buds!  

Be the star of your Thanksgiving with this beautiful dish. Add this to your Thanksgiving table and see if anyone can resist!

Let me know what you think of this recipe by leaving me a comment below! Snap a pic, post it on Instagram, tag me @corrielanderson and use #itsallofit so I can see your beautiful creation! 

HAVE A HAPPY THANKSGIVING!!!

Roasted Squash with Farro, Toasted Pepitas, Pomegranate, & Warm Maple Cinnamon Drizzle

Recipe Author: Corrie Anderson
Recipe Type: Vegetarian, Side
Serves: 6 - 8

• 1/2 cup farro (or 1 cup w/o barley)

• 1/2 cup pearled barley

• 3 cups vegetable stock

• small to medium sized butternut squash

• 1 delicata squash

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon red pepper flakes

• 1 teaspoon kosher salt

• 2 tablespoons olive oil

• 1 pomegranate, seeds removed

• 1/2 cup raw pepitas

• 1 tablespoon fresh herbs, oregano, mint, thyme, or rosemary

• sprinkle of kosher salt

1. Preheat oven to 400 degrees.

2. Rinse farro and/or barley. Pour 3 cups vegetables stock into a medium sized pot, add grains. Bring to a boil, and then cover and simmer for 50 minutes.

3. Place parchment paper atop baking sheet. Arrange squash slices/wedges and drizzle with olive oil. Sprinkle, cinnamon, kosher salt and red pepper flakes. Roast 30 - 40 minutes.

4. While squash is roasting, toast pepitas. Add raw pepitas to a small pan over medium heat. Sprinkle kosher salt into pan. Turn and toss the pepitas constantly to avoid burning. This will take about 5 minutes.

5. To serve, arrange squash onto a plate. Spoon grains on top, sprinkle with toasted pepitas, pomegranate seeds, and chopped herbs. Top with Warm Maple Cinnamon Drizzle.

Warm Maple Cinnamon Drizzle

Recipe Author: Corrie Anderson
Recipe Type: Drizzle
Serves: 6 - 8

• 3 tablespoons olive oil

• 1 tablespoon apple cider vinegar

• 1 tablespoon maple syrup

• 1 teaspoon cinnamon

• 1 teaspoon freshly squeezed lemon juice

• 1/4 teaspoon kosher salt

1. Add all ingredients to a small glass jar and shaaaaaaaaaaaaaaaaake it up!