Acorn Squash Bowls

Preheat oven to 400°F. Add the freekeh to a small saucepan over medium-high heat. Toast, shaking occasionally, until the grains are fragrant, about 2 to 3 minutes. Add 1 cup water, a pinch of salt, and bring to a boil. Reduce heat to low, cover, and simmer freekeh until tender, about 18 to 20 minutes.

Halve the acorn squash. Scoop out the seeds and reserve, cleaning off any squash that clings to them. Place the squash on a baking sheet and toss with 1 tbsp olive oil and a pinch of salt and pepper. Roast, cut side down, until tender and caramelized, about 18 to 25 minutes.

Halve the lemon and cut half into wedges. In a large bowl (large enough to toss the kale in), whisk together the just half the lemon juice, white balsamic vinegar, 1 tbsp olive oil, and a pinch of salt and pepper. Add the raisins to the dressing.

Destem the kale and thinly slice the leaves. Add the sliced kale to the bowl with the dressing but do not toss.

Place the walnuts in a medium skillet over medium heat. Cook until fragrant and toasted, about 2 to 3 minutes. Add the agave, a pinch of the pumpkin pie spice, and a pinch of salt and cook until the agave caramelizes, about 1 minute more. Set aside to cool.

Cut the roasted acorn squash into wedges. Toss the kale salad in the dressing and divide between plates. Top with freekeh and acorn squash and sprinkle with candied walnuts. Serve with lemon wedges. Enjoy!