¾ cup farro, rinsed and drained

Dashi

1 tablespoon butter

¼ small kabocha squash, sliced

½ medium carrot, peeled and diced

½ fennel bulb, thinly sliced

1 tin fishwife smoked rainbow trout

1 egg, poached or boiled

Fennel fronds, for garnish

Sweet miso glaze:

1 tablespoon white miso paste

1 tablespoon soy sauce

1 tablespoon maple syrup

½ tablespoon rice vinegar

Green herb pesto:

½ shallot, roughly chopped

2 cloves garlic

2 teaspoons lemon juice

½ cup basil leaves

½ cup spinach

¼ cup walnuts

¼ cup olive oil 

Salt and pepper 

1. Preheat your oven to 400 degrees fahrenheit. In a small bowl, whisk to combine miso paste, soy sauce, maple syrup and rice vinegar. 
2. Toast farro with butter in a pot over medium-high heat until fragrant, 2-3 minutes. Cook until tender according to package instructions, substituting water for dashi. 
3. In the meantime, place carrot, kabocha, and fennel on a lined baking sheet. Apply a gentle drizzle of olive oil and season with salt and pepper to taste. Bake until vegetables are tender, around 30-35 minutes. Take the tray out of the oven and drizzle in the sweet miso glaze, tossing to combine. Turn the oven down to 350 degrees fahrenheit and return vegetables to the oven and bake for another 10 minutes. 
4. Combine all pesto ingredients in a food processor or blender and blend until smooth, drizzle in more olive oil if needed. Taste and season with salt and pepper to your preference. 
5. To assemble: spoon cooked farro into a large bowl, then top with roasted vegetables and smoked trout. garnish with fennel fronds, egg, and slather a desired amount of pesto over everything. Enjoy!