Roasted Acorn Squash with Farro | Williams Sonoma

Ingredients

• 1/4 cup (2 fl. oz./60 ml) canola oil
• 12 fresh sage leaves
• Kosher salt and freshly ground pepper
• 2 acorn squashes, halved and seeds removed
• 2 Tbs. extra-virgin olive oil
• 1 cup (6 oz./185 g) farro
• 6 Tbs. (3/4 stick) (3 oz./90 g) unsalted butter
• 1 Tbs. fresh lemon juice
• 1 fennel bulb, trimmed, quartered and cored, then thinly shaved crosswise
• 2 Tbs. pomegranate seeds