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Cozy Fall Harvest Grain Bowl Recipe with Roasted Apples

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A hearty and flavorful grain bowl featuring roasted butternut squash, caramelized apples, chewy farro, and a warm maple-tahini dressing. Perfect for meal prep or a cozy fall dinner.

Ingredients

Scale
  • 1 medium butternut squash (about 2 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 medium firm apples (such as Honeycrisp, Granny Smith, or Fuji), cored and cut into 1-inch chunks
  • 2 tablespoons olive oil, divided
  • 1 tablespoon maple syrup
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg (optional)
  • 1 cup farro, rinsed
  • 2 cups water or vegetable broth
  • Pinch of salt
  • 1/4 cup tahini
  • 2 tablespoons maple syrup
  • 2 tablespoons lemon juice, freshly squeezed
  • 1 small clove garlic, minced or grated
  • 1/4 cup warm water, plus more as needed
  • 1/4 teaspoon salt
  • 1/3 cup dried cranberries or dried cherries
  • 1/3 cup toasted pumpkin seeds (pepitas)
  • 2 tablespoons fresh parsley, chopped
  • Crumbled feta or goat cheese (optional)

Instructions

  1. Cook the farro: Rinse farro under cold water. In a medium saucepan, combine farro, 2 cups water or broth, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until tender but chewy. Drain excess liquid if needed and fluff with a fork. Set aside.
  2. Preheat oven to 425°F (220°C). Peel and cube butternut squash into 1-inch pieces. In a large bowl, toss squash with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, cinnamon, and nutmeg. Spread in a single layer on a parchment-lined baking sheet.
  3. Roast squash for 15 minutes. Meanwhile, prep apples. After 15 minutes, remove pan from oven, stir squash, and push to one side. Add apple chunks to the other side (or use a second baking sheet). Drizzle apples with remaining 1 tablespoon olive oil and 1 tablespoon maple syrup. Return to oven and roast for another 10-15 minutes until squash is tender and caramelized, and apples are soft but holding their shape.
  4. Make the dressing: In a small bowl, whisk together tahini, 2 tablespoons maple syrup, lemon juice, minced garlic, and 1/4 teaspoon salt. Slowly drizzle in warm water while whisking until smooth and pourable. Add more warm water if needed to reach a heavy cream consistency.
  5. Assemble bowls: Divide cooked farro among four bowls. Top with roasted squash and apples. Sprinkle with dried cranberries, toasted pumpkin seeds, and fresh parsley. Add crumbled feta or goat cheese if desired. Drizzle generously with dressing. Serve warm.

Notes

For best texture, roast squash and apples separately at different temperatures. The dressing thickens when refrigerated; add a splash of warm water before serving. This bowl is great for meal prep and flavors improve after a day in the fridge.

Nutrition

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

Find it online: https://zorbmeal.com/cozy-fall-harvest-grain-bowl-recipe-with-roasted-apples/