Farro and Black Rice with Roasted Autumn Squash | James Beard Foundation

Ingredients

• 3 tablespoons canola oil
• 3 tablespoons chopped onion
• Kosher salt
• 1 cup farro
• 1/2 cup sweet Asian black rice
• 1 small (12 ounces) Delicata squash
• 1 small (about 1 1/2 pounds) butternut squash
• 1 small (12 ounces) kabocha squash
• 4 tablespoons (2 ounces) unsalted butter
• Freshly ground black pepper
• 2 ounces (about 1/2 large bunch) small dandelion or other spicy greens
• 4 ounces applewood-smoked slab bacon
• 3 tablespoons Champagne vinegar
• 1 teaspoon Dijon mustard
• About 1/3 cup canola oil
• 1/2 teaspoon whole-grain mustard
• Kosher salt and freshly ground black pepper
• Extra virgin olive oil
• Fleur de sel