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Quick Fall Harvest Grain Bowl with Roasted Squash

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A quick and forgiving weeknight grain bowl featuring roasted butternut squash, chewy farro, massaged kale, and a creamy maple-tahini dressing. Perfect for busy nights when you want something satisfying and nourishing.

Ingredients

Scale
  • 1 medium butternut squash (about 2 pounds), peeled and cubed into 1-inch pieces
  • 1 cup farro (semi-pearled preferred)
  • 3 cups kale, roughly chopped, stems removed
  • 1/4 cup pumpkin seeds (raw or toasted)
  • 1/4 cup dried cranberries
  • 1/3 cup feta cheese, crumbled (optional)
  • 3 tablespoons olive oil, divided
  • 1 tablespoon maple syrup
  • 2 tablespoons tahini
  • 2 tablespoons lemon juice, fresh squeezed
  • 1 small garlic clove, minced
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper (or to taste)
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease with oil.
  2. Prep the squash: Peel the butternut squash, cut off the top and bottom, slice in half lengthwise, and scoop out the seeds. Cut into 1-inch cubes.
  3. Season and roast the squash: Toss the cubed squash with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon cinnamon, and 1/4 teaspoon cayenne. Spread in a single layer on the baking sheet. Roast for 20-25 minutes, flipping halfway, until golden brown and fork-tender.
  4. Cook the farro: Rinse 1 cup farro under cold water. In a medium saucepan, combine farro with 3 cups water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes (semi-pearled) or 30-35 minutes (whole) until tender but chewy. Drain excess water and fluff with a fork.
  5. Make the dressing: In a small bowl or mason jar, whisk together 2 tablespoons tahini, 1 tablespoon maple syrup, 2 tablespoons lemon juice, 1 minced garlic clove, 2 tablespoons olive oil, and 2-3 tablespoons warm water until smooth and drizzle-able. Season with a pinch of salt and pepper.
  6. Massage the kale: Place chopped kale in a large bowl. Add a tiny drizzle of olive oil (about 1 teaspoon) and a pinch of salt. Use your hands to massage for about 2 minutes until darker green and softened.
  7. Assemble the bowls: Divide the massaged kale among 4 bowls. Top with a generous scoop of cooked farro, then a portion of roasted squash. Sprinkle with pumpkin seeds, dried cranberries, and crumbled feta. Drizzle the tahini dressing over everything.
  8. Serve immediately. For meal prep, keep components separate and assemble just before eating.

Notes

For best texture, cut squash evenly. Toast raw pumpkin seeds in a dry skillet for 2-3 minutes for extra flavor. The tahini dressing can be made ahead and keeps for up to a week in the fridge. If using whole farro, soak for an hour first to reduce cooking time. For a vegan version, omit the feta or use a dairy-free alternative.

Nutrition

Keywords: grain bowl, fall harvest, roasted squash, farro, kale, tahini dressing, quick dinner, healthy, vegetarian

Find it online: https://freshforkful.com/quick-fall-harvest-grain-bowl-with-roasted-squash/