Harvest Squash and Kale Bowl

Preheat oven to 400°F (200°C). Toss cubed butternut squash with 1 tablespoon olive oil, salt, and black pepper on a parchment-lined baking sheet. Spread in a single layer and roast for 25-30 minutes, turning once halfway through, until the edges are golden-brown and the flesh is fork-tender.

While the squash roasts, bring a pot of salted water to a boil. Add the farro, reduce to a steady simmer, and cook for 25 minutes until tender but still pleasantly chewy. Drain well and set aside.

Heat 1 teaspoon olive oil in a large skillet over medium heat. Add the chopped kale and cook for 3-4 minutes, tossing frequently, until wilted and bright green with slightly crispy edges. Season with a pinch of salt.

In a small bowl, whisk together the remaining olive oil, maple syrup, Dijon mustard, and apple cider vinegar until smooth and emulsified. Taste and adjust seasoning — the dressing should balance sweet, tangy, and sharp.

Divide the cooked farro between two warmed bowls. Arrange the roasted butternut squash and sautéed kale over the farro, keeping the components in distinct sections so each bite can be customized.

Drizzle the maple-mustard dressing generously over each bowl. Scatter pumpkin seeds and dried cranberries on top for crunch and sweetness. Serve immediately while the squash is still warm.