Fall Grain Bowl with Roasted Squash, Brussels, Farro, & Goat Cheese tossed in Green Herb Sauce

For the Squash:

Preheat the oven to 425 degrees.

Line two sheet trays with parchment paper. Cut the delicata squash in half lengthwise and scoop out the seeds. Next, thinly cut the squash into 1/4 inch half-moon shapes and place it onto the sheet tray. Season with olive oil, salt, pepper, garlic powder, curry powder, and rosemary. Roast for 15-20 minutes, then flip and roast for another 15-20 minutes until tender and beginning to brown (I like mine beginning to char).

Trim the ends off the brussels sprouts and cut in half. Add them to the second sheet tray lined with parchment paper. Season with salt, pepper, garlic powder, and rosemary. Roast for 15 minutes, then flip and roast for another 15 minutes until tender and beginning to brown (I like mine beginning to char).

For the Farro:

Add 1 cup of Farro with 2.5 cups of liquid (chicken broth or water) to a pot over high heat. Bring to a boil and then reduce to a low simmer. Cook for about 15 minutes, or until the liquid has just been absorbed. Once the liquid has been absorbed, season with salt, pepper and a tbsp of the green sauce. 

For the Sauce:

In a food processor, combine all the ingredients for the sauce and pulse until smooth. Taste for seasoning and adjust salt/pepper. 

To Assemble:

Layer farro, brussels, squash, goat cheese, sliced avocado, dried cranberries, and any extra nuts you have. Drizzle with the herb sauce and enjoy!