butternut bliss
One of my favorite weeknight dinner recipes is a nice hearty grain bowl. The fall and winter seasons are a great time to experiment and craft different bowls with so many hearty and comforting produce options. One of my favorite veggies this time of year is butternut squash, which, when roasted, has an incredible sweetness to it. Pairing it with a dark leafy green like kale is a classic combo, and mix-ins like almonds, cranberries, and goat cheese crumbles makes every bite super satisfying.
⟶ the recipe
butternut squash & kale grain bowl
ingredients
1 cup farro
1 butternut squash, cut into cubes
1 14-ounce can of chickpeas, rinsed
½ teaspoon ground turmeric
½ teaspoon ground paprika
1 cup chopped kale
1 tablespoon extra-virgin olive oil
Salt and pepper
¼ cup slivered almonds, toasted
¼ cup dried cranberries
½ cup goat cheese crumbles
For the dressing
Juice of 1 lemon
1 teaspoon Dijon mustard
1 teaspoon apple cider vinegar
½ teaspoon honey
¼ cup extra-virgin olive oil
Salt and pepper
Prep time
30 minutes
Cook time
45 minutes
Total time
1 hour 15 minutes
4 servings
instructions
Preheat oven to 400 degrees Fahrenheit. Cook farro in a medium saucepan according to package instructions, then set aside.
Toss butternut squash and chickpeas with olive oil, turmeric, and paprika until coated. Spread butternut squash and chickpeas out on a large baking sheet lined with parchment paper, and roast for about 30 minutes, until squash is fork-tender and chickpeas are crispy. Set aside to cool slightly.
Add kale to a large bowl, and add the olive oil. Season with salt and pepper, and massage kale for about 1 minute, until softened. Set aside.
Prep the dressing by whisking together the lemon juice, mustard, vinegar, honey, and olive oil in a small bowl until emulsified. Season with salt and pepper.
In a large salad bowl, toss together the farro, squash, chickpeas, and kale. Stir in the toasted almonds, cranberries, and goat cheese crumbles.
Finally, toss in the dressing or serve on the side.
⟶ modifications
- This is a great recipe framework in which you can use a variety of different grains and other toppings if you’d like. Some other good grain ideas are quinoa, freekeh, brown rice, and bulgur
⟶ make it ahead & store it
You can make all the mixins ahead of time if you want. You can cook the farro, and roast the squash and chickpeas, and then set them aside for later
- Refrigerate leftovers in a tightly sealed container for later
