Roasted Delicata Squash, Kale and Leeks with Farro

Mary Kasprzak (pronounced Kas-per-zak) writes and shares this recipe and many others on her site, “Blossom to Stem”.
Prep Time:15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Ingredients:
1 Delicata squash, sliced in rounds (approx. 1/2-inch thick) and seeded
3 cloves Garlic, minced
1 teaspoon dried Rosemary
1/4-1/2 teaspoon Red pepper flakes, (use the smaller amount if you like things on the mild side, the larger if you like extra heat)
4 Tablespoons Extra Virgin Olive Oil, divided
1 bunch Kale, de-ribbed and sliced into approximately 1-inch wide strips
2 large or 4 small Leeks, washed well, sliced lengthwise and then crosswise into 1/2-inch slices
3/4 cup Farro
2 teaspoons Sherry Vinegar
1/4 cup Marcona almonds* or toasted Pine nuts
Salt
Directions:
1. Preheat oven to 425°F. Fill a medium saucepan about 2/3 full with water and bring to a boil.
2. In a large mixing bowl, measure 3 Tablespoons of olive oil, the garlic, rosemary, red pepper flakes and generous pinch of salt. Add the delicata squash slices and toss to coat.
3. Lay out in a single layer on a sheet pan, leaving the excess oil and seasonings in the mixing bowl.
4. Add the kale to the mixing bowl along with a pinch of salt and toss to coat. Lay the kale out on another sheet pan–it doesn’t have to be a single layer, but it should be evenly spread out.
5. In a small mixing bowl, add the leeks, the remaining Tablespoon of olive oil and a pinch of salt and toss to coat. Spread in a single layer on a smaller sheet pan or other small pan.
6. Roast until the vegetables are deeply caramelized in spots and tender.*
*(The kale takes about 10-12 minutes. If you have smaller leeks they’ll be ready in around 15 minutes; if you have large leeks, they take 20-25 minutes. The squash should take about 20-25 minutes.)
7. As each vegetable is ready, remove it from the oven and place in a large bowl.
8. Meanwhile, cook the farro in the boiling water until tender, about 20-24 minutes. Drain in a fine mesh strainer and add to the bowl with the vegetables. Add the sherry vinegar.
9. Toss everything together to coat. Sprinkle with marcona almonds or toasted pine nuts. Serve warm or at room temperature.
*(Note from Dee: I didn’t have this specific type of almond, so I used the ones I had on hand, and it was delicious.)