Roasted Butternut Squash and Sage Grain Bowl

Preheat oven to 425°F. Toss butternut squash cubes with 2 tbsp olive oil and 1/2 tsp salt. Spread in a single layer on a baking sheet. Roast 25–30 minutes, flipping halfway, until caramelized and tender.

Rinse farro and cook in salted boiling water for 25–30 minutes until tender but chewy. Drain well and season lightly with salt.

Heat 1 tbsp olive oil in a small skillet over medium-high heat. Fry fresh sage leaves for 30–45 seconds until crispy. Drain on paper towels. In the same pan, toast pepitas for 2 minutes until they begin to pop.

Whisk tahini, maple syrup, lemon juice, and 2–3 tbsp warm water together until smooth and pourable. Season with remaining salt.

Divide farro among four bowls. Top with roasted butternut squash. Drizzle tahini maple dressing generously over each bowl. Scatter toasted pepitas, dried cranberries, and crispy sage leaves over the top.