Ingredients
1acorn squash,halved lengthwise, seeded and sliced into ½” thick half-moons
½lbBrussels sprouts,trimmed and halved
1bunch heirloom carrots with greens,about ¾ lb, scrubbed and halved lengthwise, leaving just 1 inch of greens attached
3tbspolive oil
1tspsalt
freshly ground black pepper
1¼cupsfarro
½cuppepitas,or hulled pumpkin seeds
½tspolive oil
salt
1head radicchio,thinly sliced, or 4 handfuls arugula or greens of choice
15ozchickpeas,or 1½ cups cooked chickpeas
1cupplain Greek yogurt
½cupparsley leaves
¼cupcilantro,or mixed leafy herbs of choice—fresh sage, oregano or marjoram, and/or thyme
¼cupbuttermilk,optional
1tbsplemon juice
1clove garlic,roughly chopped
¼tspsalt
Preparation
Preheat the oven to 425 degrees F with racks in the middle and upper third of the oven.
Line two large, rimmed baking sheets with parchment paper for easy cleanup. On one of the sheets, combine all of the vegetables.
Drizzle the olive oil on top and sprinkle with the salt and some pepper. Toss until the veggies are all lightly and evenly coated in oil and spices.
Transfer half of the veggies to the other prepared baking sheet. Arrange them all in an even layer across the pans.
Roast on separate racks, tossing the veggies and switching the pans on the racks halfway, for about 30 to 40 minutes or until the vegetables are tender throughout and golden on the edges.
Meanwhile, to cook the farro, combine the farro with enough water to cover by several inches in a large saucepan. Bring the mixture to a boil, then reduce the heat to a gentle simmer.
Cook, stirring occasionally until the grains are tender to the bite but still pleasantly chewy. This process will take 15 to 25 minutes for pearled farro or 25 to 40 minutes for unprocessed farro. Drain off the excess water and set aside.
To toast the pepitas, combine the pepitas, olive oil and a few dashes of salt in a medium skillet over medium heat. Cook, stirring often, for about 5 minutes or until the pepitas are making little popping noises and turning golden on the edges. Set aside to cool.
In a small food processor or blender, combine all of the ingredients and blend until smooth. Taste, and add additional lemon juice and/or salt if necessary. Set aside.
To prepare the bowls, spread a big spoonful of sauce across the bottom of 4 bowls. Divide the cooked farro into the bowls, then arrange radicchio, roasted veggies and chickpeas on top.
Sprinkle pepitas over each bowl and serve with extra green goddess sauce on the side.
