Warm Butternut Squash and Farro Bowl

Bring 3 cups of salted water to a boil. Add farro, reduce heat to a simmer, and cook for 25-30 minutes until tender but still chewy. Drain any excess water.

Preheat oven to 425F. Toss cubed butternut squash with 1 tbsp olive oil, smoked paprika, salt, and pepper on a rimmed baking sheet. Roast for 25-30 minutes, flipping halfway, until caramelized and fork-tender.

Spread pepitas on a dry skillet over medium heat. Toast for 2-3 minutes, stirring frequently, until they begin to pop and turn golden. Remove immediately.

Whisk together remaining olive oil, maple syrup, Dijon mustard, apple cider vinegar, and a pinch of salt in a small saucepan. Warm over low heat for 1-2 minutes until just heated through.

Divide warm farro among 4 bowls. Top with a handful of baby kale, letting the warm grains wilt it slightly. Add roasted butternut squash, scatter dried cranberries and toasted pepitas, then drizzle with warm dressing.