*The recipe calls for oat groats, but you may use another grain or combination of grains* such as brown, mahogany or black rice, quinoa, millet, amaranth, or buckwheat groats. Substitute appropriate quantities and cook each separately if using a combination.

1. Place the oat groats into a dry 4-quart sauce pan. Place the pan over high heat and stir occasionally until the groats smell like toasted nuts. Cover the groats with 4 inches of cold water and bring to a boil. Reduce heat to simmer and cook until the groats are just barely tender. Strain and set aside to cool.
 

2. Preheat the oven to 375°. Tip and tail the butternut squash and remove peel. Cut in half. Remove seeds and cut into 1/2-inch chunks. Place the squash on baking sheet and toss with 1 tablespoon of extra-virgin olive oil. Season with sea salt and freshly ground black pepper. Place baking sheet in the oven. After 10 minutes gently stir to redistribute the oil and seasonings. Cook until tender and slightly browned. Set aside to cool.

3. Wash the greens, and tear into 2-inch pieces. (Remove any large pieces of leaf stem that seem too fibrous. Crunch is great, but fibrous requires flossing!) Prepare two baking sheets by rubbing each with 1 tablespoon extra-virgin olive oil (use the sheet the butternut squash was roasted on and work in stages if necessary). Place the baking sheets into the oven until hot. Divide the greens between the two baking sheets and bake the greens until they are wilted. Some of the greens will get crispy because of the hot baking pans. This is a good thing! Set aside.

4. Spread the pecans on a baking sheet and place in the oven until they begin to brown and smell toasted. Reserve 1/2 cup for garnish.

5. Toss the prepared ingredients together in a bowl. Add the dried cherries and 1 cup of Roasted Beet and Fennel Vinaigrette. Stir and let set at room temperature for 20 minutes. Stir and adjust seasoning with additional dressing, sea salt, and pepper as needed. Garnish with the chèvre and the remaining toasted pecans.

*Use the peppery greens of a bunch of radishes in this dish and roast the radishes themselves for Fall Roots with Mustard Greens and Turnip Dip.