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Wholesome Fall Harvest Grain Bowl with Roasted Squash

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A hearty and nourishing grain bowl featuring roasted butternut squash, chewy farro, fresh greens, and a tangy maple-tahini dressing. Perfect for cozy fall meals and meal prep.

Ingredients

Scale
  • 1 medium butternut squash, peeled and cubed into 1-inch pieces (about 4 cups)
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup farro (or pearled barley, spelt, or brown rice)
  • 2 cups vegetable broth
  • 1 bay leaf (optional)
  • 4 cups mixed greens (baby kale, spinach, or arugula)
  • ½ cup dried cranberries
  • ¼ cup pumpkin seeds (pepitas)
  • ¼ cup crumbled feta cheese (optional)
  • 1 apple, thinly sliced (Honeycrisp or Fuji)
  • ¼ cup tahini
  • 2 tablespoons maple syrup
  • 2 tablespoons lemon juice
  • 1 small garlic clove, minced
  • ¼ teaspoon salt
  • 3–4 tablespoons warm water

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Prep the squash: Peel the butternut squash using a vegetable peeler. Cut off the top and bottom, then slice it in half lengthwise. Scoop out the seeds with a spoon. Cut the flesh into 1-inch cubes.
  3. Toss and roast: In a large bowl, toss the cubed squash with olive oil, smoked paprika, salt, and pepper until evenly coated. Spread in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway through, until the squash is tender and caramelized at the edges.
  4. Cook the farro: While the squash roasts, rinse the farro under cold water. In a medium saucepan, combine the farro, vegetable broth, and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, until the farro is tender but still chewy. Drain any excess liquid and remove the bay leaf. Fluff with a fork.
  5. Make the dressing: In a small bowl or mason jar, whisk together the tahini, maple syrup, lemon juice, minced garlic, and salt. Slowly add warm water, 1 tablespoon at a time, whisking until smooth and pourable.
  6. Assemble the bowls: Divide the mixed greens among serving bowls. Top with a generous scoop of warm farro, followed by the roasted squash. Add sliced apple, dried cranberries, pumpkin seeds, and crumbled feta if using.
  7. Drizzle and serve: Drizzle the maple-tahini dressing over everything. Serve immediately while the farro and squash are still warm.

Notes

For meal prep, store dressing separately and add just before eating to prevent soggy greens. Toast pumpkin seeds in a dry skillet for extra flavor. Double the dressing for extra drizzling.

Nutrition

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

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