Roasted Squash with Farro and Almonds

Ingredients

• 0.3 cup roasted almonds unsalted coarsely chopped
• 3 tablespoons balsamic vinegar 
• 2 cups belgian endive chopped
• 1 cup farro uncooked
• 1 cup flat-leaf parsley leaves fresh loosely packed
• 0.3 teaspoon ground cinnamon 
• 0.1 teaspoon ground nutmeg 
• 0.1 teaspoon ground pepper black
• 0.1 teaspoon ground pepper red
• 2 tablespoons honey 
• 0.5 small kabocha squash peeled cut into 1/2-inch pieces ( 2 lb.)
• 0.3 teaspoon kosher salt 
• 6 tablespoons olive oil divided
• 1  shallots minced

Equipment

• bowl
• frying pan
• oven
• dutch oven

Directions

1. Bring 6 cups salted water to a boil in a Dutch oven over high heat.
2. Add farro, and boil, stirring occasionally, 25 to 30 minutes or until tender.
3. Drain farro, and spread in a single layer in a lightly greased jelly-roll pan. Chill, uncovered, 30 minutes.
4. Meanwhile, preheat oven to 45
5. Toss together squash, next 4 ingredients, and 2 Tbsp. olive oil in a large bowl.
6. Spread squash in a single layer in a lightly greased jelly-roll pan, and bake 10 to 15 minutes or just until tender. Cool in pan 30 minutes.
7. Stir together almonds, next 4 ingredients, and remaining 1/4 cup olive oil in a small bowl.
8. Add salt to taste.
9. Let stand 10 minutes.
10. Stir together farro, radicchio, and parsley in a medium bowl. Spoon desired amount of almond vinaigrette over farro; toss to coat.
11. Transfer to a serving platter. Top with roasted squash and, if desired, blue cheese.
12. Serve with remaining vinaigrette.