Roasted Delicata Squash

Preheat oven to 400°F. Add the cashews and ⅓ cup hot water to a small bowl. Let the nuts soak for at least 10 minutes. Add the farro and a pinch of salt to a small saucepan, cover with 1 inch cold water, and bring to a boil. Reduce heat to medium and cook until farro is tender, about 18 to 20 minutes. Drain and return the grains to the saucepan, off of the heat.

Trim the ends off the delicata squash. Use a spoon to scoop out the seeds. Cut squash into rounds about ½ inch thick. Peel and dice the beet into 1 inch pieces. Add the squash rounds, diced beets, just 1 tsp ground coriander, 1 tbsp vegetable oil, and a pinch of salt and pepper to a baking sheet. Toss to coat evenly, then roast until the vegetables are fork-tender, about 20 to 22 minutes.

Halve the lemon. Peel the garlic. Add the cashews and their soaking water to a blender. Add just half the lemon juice, just 1 garlic clove, Vegenaise, capers, white miso paste, and kibbled nori. Blend the cashew tonnato until smooth.

Mince the remaining garlic clove and add it to a large bowl. Add the remaining ground coriander, remaining lemon juice, 1 tsp olive oil, and a pinch of salt and pepper. Whisk to combine. Add the cooked farro, roasted beets, and baby arugula and toss to combine.

Spread 2 tbsp cashew tonnato on 2 large plates. Divide the farro salad between the plates and top with roasted delicata squash. Serve with any remaining cashew tonnato. Dig in!