Print

Best Cozy Fall Harvest Grain Bowl with Roasted Squash

cozy fall harvest grain bowl - featured image
Print Recipe

A warm, nourishing grain bowl featuring caramelized roasted squash, chewy farro, tart cranberries, and a creamy maple-tahini dressing. Perfect for cozy fall evenings and meal prep.

Ingredients

Scale
  • 1 medium butternut squash (about 2 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and black pepper, to taste
  • 1 cup farro (semi-pearled preferred)
  • 2 cups vegetable broth
  • 1 bay leaf
  • 4 cups mixed greens (baby spinach and arugula)
  • 1 cup cooked chickpeas, drained and rinsed
  • 1/2 cup dried cranberries
  • 1/3 cup toasted pumpkin seeds (pepitas)
  • 1/4 cup crumbled feta cheese (optional)
  • 1/4 cup tahini
  • 2 tablespoons maple syrup
  • 2 tablespoons lemon juice (fresh squeezed)
  • 2–3 tablespoons warm water
  • 1 small garlic clove, minced
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Prep the squash: Peel the butternut squash, cut off the top and bottom, slice in half lengthwise, scoop out seeds, and cut into 1-inch cubes.
  3. Toss the squash: In a large bowl, combine cubed squash with olive oil, maple syrup, cinnamon, cayenne (if using), and a generous pinch of salt and pepper. Spread in a single layer on the prepared baking sheet.
  4. Roast the squash: Roast for 25-30 minutes, flipping halfway through, until edges are golden brown and caramelized.
  5. Cook the farro: While squash roasts, toast the farro in a dry saucepan over medium heat for 2-3 minutes, stirring constantly. Add vegetable broth and bay leaf, bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until tender but chewy. Drain excess liquid and remove bay leaf.
  6. Make the dressing: In a small bowl or mason jar, whisk together tahini, maple syrup, lemon juice, minced garlic, and salt. Slowly add warm water, one tablespoon at a time, whisking until smooth and pourable.
  7. Toast the pumpkin seeds: In a small dry skillet over medium heat, toast pumpkin seeds for 2-3 minutes until they start to pop and smell nutty. Set aside to cool.
  8. Assemble the bowls: Divide mixed greens among four bowls. Top each with warm farro, roasted squash, chickpeas, dried cranberries, toasted pumpkin seeds, and crumbled feta (if using).
  9. Drizzle and serve: Drizzle maple-tahini dressing over each bowl (about 2 tablespoons per bowl). Serve warm, with a final pinch of flaky salt on top.

Notes

Don’t skip toasting the farro—it adds a nutty flavor. Pat chickpeas dry for better texture. Let squash cool slightly before assembling to avoid burning your tongue. Warm the dressing for 10-15 seconds in the microwave for easier drizzling. For meal prep, store components separately; greens should be added fresh each day.

Nutrition

Keywords: grain bowl, fall harvest, roasted squash, farro, maple-tahini dressing, vegetarian, meal prep

Find it online: https://morselora.com/best-cozy-fall-harvest-grain-bowl-with-roasted-squash/