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Best Fall Harvest Grain Bowl with Roasted Squash

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A hearty and impressive grain bowl featuring caramelized roasted butternut squash, chewy farro, and a tangy maple-tahini dressing, perfect for fall gatherings or a cozy weeknight dinner.

Ingredients

Scale
  • 1 medium butternut squash (about 2 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cinnamon
  • 1 cup farro, rinsed
  • 2 cups water or vegetable broth
  • 1/2 teaspoon salt
  • 1/4 cup tahini, well stirred
  • 2 tablespoons maple syrup
  • 2 tablespoons apple cider vinegar
  • 1/4 cup warm water, plus more as needed
  • 1 small garlic clove, minced or grated
  • 1/4 teaspoon salt
  • Pinch of smoked paprika
  • 4 cups fresh spinach or mixed greens
  • 1/2 cup dried cranberries
  • 1/3 cup toasted pepitas (pumpkin seeds)
  • 1/4 cup crumbled feta cheese (optional)
  • 1/4 cup fresh parsley, chopped
  • 1 apple (Honeycrisp or Fuji), thinly sliced (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. Prepare the squash: Peel the butternut squash, cut in half lengthwise, and scoop out seeds. Cut into 1-inch cubes. Toss with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon smoked paprika, and 1/4 teaspoon cinnamon. Spread in a single layer on the prepared baking sheet.
  3. Roast the squash: Roast for 15 minutes at 425°F. Then reduce oven temperature to 375°F (190°C) and roast for another 15-20 minutes, until tender and caramelized. Flip halfway if desired.
  4. Cook the farro: Rinse 1 cup farro. In a medium saucepan, combine farro, 2 cups water or broth, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes (pearl farro) or 40-45 minutes (whole farro), until tender but chewy. Drain any excess liquid.
  5. Make the dressing: In a small bowl or jar, combine 1/4 cup tahini, 2 tablespoons maple syrup, 2 tablespoons apple cider vinegar, 1 minced garlic clove, 1/4 teaspoon salt, and a pinch of smoked paprika. Whisk or shake until smooth. Add 1/4 cup warm water gradually until pourable. Adjust seasoning.
  6. Toast the pepitas: In a dry skillet over medium heat, toast 1/3 cup pepitas for 2-3 minutes, shaking frequently, until fragrant. Remove from heat.
  7. Assemble the bowls: Divide spinach or mixed greens among bowls. Top with farro, roasted squash, dried cranberries, toasted pepitas, feta (if using), parsley, and apple slices (if using). Drizzle with dressing.
  8. Serve immediately, warm or at room temperature.

Notes

The double-roast method (starting at 425°F then reducing to 375°F) is key for caramelized squash. Don’t overcrowd the pan. Toast pepitas yourself for best flavor. Make dressing a day ahead for deeper flavor. Cook farro in broth for more flavor. Warm grains before assembling for best texture.

Nutrition

Keywords: fall harvest grain bowl, roasted squash, farro, maple-tahini dressing, vegetarian, healthy, autumn recipe

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