Farro and squash salad.

These are real squash, a variety I grew last summer that turned out too big, too thick and too interesting for my eyes and my stomach.  It took me a long time to get the courage to try cooking them.

This is what I did:
I washed and cut the squash in half, removed and cleaned the seeds; then, drizzled some olive oil, and sprinkled salt, pepper and sage leaves all over  it. 
Baked it for 40 minutes at 375F.

I then skinned and cubed the squash.
While the squash was cooking, I cooked the farro according to the instructions on the package.

Then I assembled the salad.

Ingredients:
1C cubed, cooked and cooled Delicata squash or any other squash.
1 C cooked and cooled Farro.
1 C mint or parsley
1/2 C red onions, chopped
1/2 C chopped and toasted nuts, pine nuts preferred
1/2 C olive oil
1/4 C lemon juice
salt and pepper to taste

Mix, and place in the refrigerator to absorb all the flavors.

Note: Farro is whole  wheat grain. You cook it the way you cook pasta. Look for it in specialty provisions store, or order it via a whole grain provider.