I’m taking a break from creating new content to focus on a new project: introducing my grandmother’s Moroccan sesame anise cookies to America. Family and friends keep asking for them, so I’ve been mailing cookies all over the place. If they love them this much, why not make them available to everyone? I’ll let you know when and where you can buy them. But I had to share this before the holidays because it’s too good to keep to myself.
About the recipe:
Roasted delicata squash, farro with Swiss chard, and a kick of harissa. Hearty, mildly spicy, and beautiful on the table. The kind of dish that makes people think you spent hours in the kitchen when really, you didn’t.
Stuffing the squash looks nice and everything — but honestly? It takes longer and doesn’t improve the flavor or texture. The filling cooks faster and more evenly on the stovetop. So next time I’ll roast the squash halves lengthwise until caramelized and tender, then pile the farro mixture on top. Less fuss, same impact. And yes, you can eat the skin — it’s edible and delicious.
You can also skip the squash altogether and serve the farro as a side dish on its own. That said, the quartet of sweet squash, chewy farro, earthy chard, and spicy harissa is really something together. Some combinations just work.
Anchovies:
I love anchovies, so I’ll admit I’m not exactly objective. That said, my son ate this dish and didn’t even notice them. If you’re still not convinced, or vegan swap them for capers instead.
Harissa:
I have two harissa recipes on the blog — it’s easy to make from scratch, but you’ll need a food processor. Store-bought works just as well. And if you have neither, here’s a quick substitute: mix ½ teaspoon smoked paprika, ½ teaspoon sweet paprika, and ¼ teaspoon chili flakes with ¼ cup olive oil. Not quite the same, but it’ll do the job.
Delicata Squash With Farro, Harissa & Anchovies
Equipment
- Baking tray
Ingredients
- 1 delicata squash
- 3 tablespoons olive oil - divided
- 1 medium onion - sliced
- 7 chard leaves - rinsed
- 1 cup farro
- 1 heaping tablespoon mild harissa
- 2½ cups vegetable stock or water
- 7 anchovy fillets - optional
- 2 tablespoons lemon juice
- Salt
Instructions
- Roast the squash: Preheat oven to 400°F. Cut delicata in half lengthwise and scoop out seeds. Brush with 1 tablespoon olive oil, place cut-side down on a baking sheet, and roast for 25-30 minutes until caramelized and tender.
- Make the farro: While squash roasts, heat 2 tablespoons olive oil in a large skillet over medium heat. Sauté onion until tender, about 5 minutes.
- Remove stems from chard, stack leaves, roll, and slice into ribbons. Add to skillet with the farro, harissa, 2½ cups stock, and anchovies (if using).
- Bring to a simmer, reduce heat to low, cover, and cook for 20-25 minutes until farro is tender but still has a bite. Most liquid should be absorbed.
- Season with salt and stir in lemon juice.
- Serve: Place roasted squash halves on plates and pile the farro mixture on top or alongside.
