Roasted Delicata Squash, Kale, and Leeks with Farro

INGREDIENTS

inch Delicata squash

3 cloves

Garlic

1 inch bunch Lacinato kale

1 tsp

Rosemary, dried

3/4 cup

Farro

1/4 tsp

Red pepper flakes

Salt

4 tbsp

Olive oil, extra virgin

2 tsp

Sherry vinegar

1/4 cup

Marcona almonds

2 inch large or 4 small leeks (washed well, sliced lengthwise and then crosswise into 1/2- slices)