photos by Lighter
Autumn is in full swing, and, dare I say, winter is heavily looming. During this time of year, our tastebuds turn to meals that warm our chilly bones and speak to what’s in season. You’ll find us noshing on a lot of one bowl meals – warm salads, if you will. This Butternut Squash Farro Bowl is cozy and comforting – a perfect meal for chilly weather. No farro? No problem! Any grain will do. Try quinoa, brown rice, or whole wheat pasta. Don’t want to wrestle a winter squash? Use cubed sweet potato instead. This recipe is endlessly flexible – throw in whatever you have on hand, leave out whatever doesn’t suite you.
Butternut Squash Farro Bowl
Author: Kayli
Recipe type: Main
Prep time:
Cook time:
Total time:
Serves: 4 servings
This one bowl meal is cozy and comforting - a perfect meal for chilly weather. No farro? No problem! Any grain will do. Try quinoa, brown rice, or whole wheat pasta.
Ingredients
- 1 large butternut squash, peeled and cubed (or 1 bag of frozen butternut squash cubes)
- 1 can garbanzo beans, drained and rinsed
- 1 cup uncooked farro
- ¼ cup pumpkin seeds
- ¼ cup dried cherries (or dried cranberries)
Dressing
- 2 tablespoon balsamic vinegar
- 2 tablespoon water
- ½ teaspoon salt
Instructions
- Preheat oven to 375F. Coat one large baking sheet with parchment paper. Spread squash out in single layer and sprinkle with salt and pepper. Roast until pieces are tender (about 30-40 minutes), turning them over halfway through the cooking time. Set aside to cool.
- While squash is roasting, cook farro. Drain and cool slightly.
- While squash is roasting and farro is simmering, whisk together dressing ingredients.
- In a large bowl, mix together cooked butternut squash, farro, seeds, and cherries. Drizzle with dressing and toss to coat. Taste and adjust seasonings.
