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Cozy Fall Harvest Grain Bowl with Roasted Squash

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A warm, hearty grain bowl featuring roasted butternut squash, chewy farro, tangy feta, and a creamy maple-tahini dressing. Perfect for cozy autumn dinners or meal prep.

Ingredients

Scale
  • 1 medium butternut squash (about 2 pounds), peeled and cubed into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup farro (semi-pearled preferred)
  • 2 cups water or vegetable broth
  • ½ teaspoon salt
  • 4 cups fresh spinach or mixed greens
  • ½ cup crumbled feta cheese
  • ¼ cup pomegranate seeds
  • ¼ cup toasted pepitas (pumpkin seeds)
  • ½ cup cooked chickpeas (optional)
  • ¼ cup tahini
  • 2 tablespoons maple syrup
  • 2 tablespoons lemon juice
  • 2 tablespoons warm water
  • 1 small clove garlic, minced
  • ¼ teaspoon salt
  • Pinch of cayenne pepper (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Peel the butternut squash, cut in half lengthwise, scoop out seeds, and cut into 1-inch cubes.
  3. In a large bowl, toss the cubed squash with 2 tablespoons olive oil, 1 teaspoon smoked paprika, ½ teaspoon cinnamon, ½ teaspoon salt, and ¼ teaspoon black pepper. Spread in a single layer on the prepared baking sheet.
  4. Roast the squash for 25-30 minutes, flipping halfway through, until golden brown and tender.
  5. While the squash roasts, rinse the farro. In a medium saucepan, combine 1 cup farro, 2 cups water or broth, and ½ teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes (semi-pearled) or 35-40 minutes (whole farro) until tender but chewy. Drain excess liquid and fluff with a fork.
  6. Make the dressing: In a small bowl or mason jar, combine ¼ cup tahini, 2 tablespoons maple syrup, 2 tablespoons lemon juice, 2 tablespoons warm water, 1 minced garlic clove, ¼ teaspoon salt, and a pinch of cayenne (if using). Whisk or shake until smooth. Add more warm water if too thick.
  7. In a small dry skillet over medium heat, toast the pepitas for 2-3 minutes until they start to pop and smell nutty. Remove from pan immediately.
  8. Assemble the bowls: Divide the spinach or mixed greens among four bowls. Top each with farro, roasted squash, crumbled feta, pomegranate seeds, chickpeas (if using), and toasted pepitas.
  9. Drizzle the maple-tahini dressing over each bowl. Serve warm or at room temperature.

Notes

For meal prep, store dressing separately and add just before serving to prevent sogginess. The bowl tastes even better the next day as flavors meld. To make vegan, omit feta or use vegan feta. For gluten-free, swap farro for quinoa or brown rice.

Nutrition

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

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