Name: Roasted Squash and Grains with Tahini-Honey
Yield: 2 servings
Ingredients: ½ cup farro or barley; Kosher salt; 1 acorn squash (about 1¼ pounds), cut into 1¼-inch wedges; 1 large red onion, root end attached, cut into ¾-inch wedges; ¼ cup plus 3 tablespoons extra-virgin olive oil, divided; 1 lemon, halved; 2 tablespoons tahini; 2 teaspoons honey; Freshly ground black pepper; 2 large eggs; 1 cup cilantro leaves with tender stems, coarsely chopped

Image may contain Food Egg Dish and Meal

Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Emily Eisen

Make a double batch of the tahini-honey sauce at the beginning of the week to use on salads, as a dip for crunchy vegetables, or drizzled over seared salmon.

Recipe notes