Meta Description: Discover the ultimate roasted butternut squash and farro recipe. This hearty, flavorful dish is a perfect blend of sweet squash, nutty grain, and savory spices, ideal for a wholesome meal.
I still remember the first time I roasted a butternut squash. I was intimidated by its tough skin and odd shape, convinced I would somehow mess it up. But the moment the aroma of sweet, caramelized squash began to fill my kitchen, my worries melted away. What emerged from the oven was a revelation: tender, golden-brown cubes of pure autumn sweetness. From that day on, I was hooked. I started pairing it with all sorts of things, but nothing quite compared to the combination of flavors and textures I found when I mixed it with farro. The nutty chewiness of the grain was the perfect partner for the creamy squash.
This roasted butternut squash and farro dish is more than just a recipe; it’s a feeling. It’s the culinary equivalent of pulling on your favorite cozy sweater. It’s comforting, nourishing, and packed with the flavors of the season. It’s the kind of meal that makes you feel good from the inside out, providing a perfect blend of hearty carbs, healthy fats, and vibrant vegetables. This is a dish that proves simple ingredients can create something truly spectacular. The process is straightforward, but the result is something that tastes complex and special. It’s the perfect answer for a light lunch, a satisfying side dish, or a complete vegetarian main course.
The magic of this dish lies in the balance. The roasted butternut squash becomes sweet and tender, while the farro provides a satisfying, hearty base. The savory spices and the bright finish from the vinaigrette tie everything together into a cohesive, delicious bowl. This is a recipe for real life—for busy weeknights when you need something wholesome and quick, for a potluck where you want to bring something everyone will love, or for a cozy night in when you need a little comfort. So, let’s get into the kitchen and make a bowl of pure autumn goodness.
✅ Ingredients for Your Perfect Bowl
Creating this butternut squash and farro bowl starts with a few key ingredients. The quality of each component shines through in the final dish.
For the Roasted Squash
- Butternut Squash: 1 medium, peeled, seeded, and cut into 1-inch cubes
- Olive Oil: 2 tablespoons
- Maple Syrup: 1 tablespoon (enhances the sweetness and helps with caramelization)
- Ground Cinnamon: 1/2 teaspoon
- Ground Nutmeg: 1/4 teaspoon
- Salt and Black Pepper: a generous pinch of each
For the Farro
- Farro: 1 cup, semi-pearled or pearled
- Water or Vegetable Broth: 3 cups
- Salt: 1/2 teaspoon
For the Vinaigrette
- Extra Virgin Olive Oil: 1/4 cup
- Apple Cider Vinegar: 2 tablespoons
- Dijon Mustard: 1 teaspoon
- Honey or Maple Syrup: 1 teaspoon
- Salt and Black Pepper: to taste
Optional Add-ins and Garnishes
- Toasted Pecans or Walnuts: 1/4 cup
- Dried Cranberries: 1/4 cup
- Goat Cheese or Feta Cheese: 1/4 cup, crumbled
- Fresh Parsley: 2 tablespoons, chopped
⏰ Total Time and Equipment
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
You’ll need:
- A large baking sheet
- Parchment paper
- A large pot with a lid for the farro
- A small bowl or jar with a lid for the vinaigrette
- A large serving bowl
📝 Step-by-Step Cooking Instructions
Follow these simple steps for a perfect roasted butternut squash and farro dish every time.
- Roast the Squash: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. In a large bowl, toss the cubed butternut squash with olive oil, maple syrup, cinnamon, nutmeg, salt, and pepper. Spread the squash in a single, even layer on the prepared baking sheet. Roast for 20-25 minutes, or until the squash is tender and caramelized on the edges. Gently flip the squash halfway through for even cooking.
- Cook the Farro: While the squash is roasting, cook the farro. Bring the water or vegetable broth to a boil in a medium pot. Add the farro and salt, then reduce the heat to a simmer. Cover and cook for 20-25 minutes, or until the farro is tender and has absorbed most of the liquid. Drain any excess liquid if needed.
- Make the Vinaigrette: While the farro and squash are cooking, prepare the dressing. In a small bowl or jar, whisk together the extra virgin olive oil, apple cider vinegar, Dijon mustard, honey (or maple syrup), salt, and pepper until well combined.
- Combine and Serve: Once the squash is roasted and the farro is cooked, combine them in a large serving bowl. Pour the vinaigrette over the top and toss gently to coat everything evenly.
- Add Your Toppings: Now for the fun part! Gently stir in any of the optional add-ins like toasted pecans, dried cranberries, or crumbled cheese. Garnish with fresh parsley for a pop of color and flavor. Serve warm and enjoy your hearty farro and butternut squash bowl.
🌟 Pro Tips and Delicious Variations
This healthy farro recipe is a blank slate. Here are some ideas to make it your own.
- Add a Protein Boost: Turn this side dish into a complete meal by adding some roasted chickpeas, grilled chicken, or pan-seared salmon. For a plant-based protein, add a can of drained and rinsed white beans to the mix.
- Cheese it Up: While goat cheese and feta are classic choices, you can also use crumbled blue cheese for a more pungent flavor or shaved Parmesan for a salty kick.
- Spice Swap: Not a fan of cinnamon and nutmeg? Try a savory spice blend for the squash. Smoked paprika, cumin, and a little chili powder would give it a warm, smoky flavor.
- Make It Green: Add some fresh greens! Stir in a handful of baby spinach or arugula to the warm farro and squash. The heat will wilt the greens just enough.
- Different Grains: If you don’t have farro, you can substitute it with other hearty grains like quinoa, barley, or even wild rice. Just be sure to follow the cooking instructions for the specific grain you choose.
- Sweet Finish: For a richer, sweeter flavor, top the finished dish with a sprinkle of toasted pumpkin seeds and a drizzle of balsamic glaze.
❓ Answering Your Questions
- How do I peel and cut butternut squash easily? Start by slicing a small portion off both the top and the bottom of the squash so it can stand flat on your cutting board. Use a sharp vegetable peeler to remove the tough skin. Then, carefully slice the squash in half lengthwise. Use a spoon to scoop out the seeds and stringy bits. From there, you can cut the squash into cubes of your desired size. It gets easier with practice!
- What is farro, and can I substitute it? Farro is an ancient grain with a nutty flavor and a satisfying, chewy texture. It’s high in fiber and protein. While it’s delicious, you can absolutely substitute it. Quinoa is a great gluten-free option, while barley or wild rice would provide a similar hearty texture.
- Can I make this ahead of time? Yes! This dish is perfect for meal prep. You can roast the squash and cook the farro up to 3 days in advance and store them separately in airtight containers in the fridge. Just before serving, combine the ingredients and toss with the dressing. You can also make the vinaigrette ahead of time and store it in a jar.
- Why are my roasted vegetables soggy? The most common reason for soggy vegetables is overcrowding the pan. When you put too many vegetables on one baking sheet, they steam instead of roast. Make sure you spread the squash in a single, even layer, leaving a little space between the cubes. This allows the hot air to circulate and creates those delicious caramelized edges.
📊 Nutritional Information (Approximate)
| Nutrient | Amount Per Serving (1.5 cups) |
| Calories | 380 kcal |
| Protein | 10 g |
| Fat | 15 g |
| Carbohydrates | 55 g |
| Fiber | 10 g |
| Sugar | 8 g |
Please note: Nutritional information is an estimate and may vary based on exact ingredients, portion sizes, and optional add-ins. Consult a professional for personalized dietary advice.
🍽️ Serving and Pairing Suggestions
This butternut squash and farro bowl is versatile and can be served in many ways.
- A Simple Main Course: This bowl is hearty enough to be a complete vegetarian meal on its own, especially with a protein boost like chickpeas or white beans.
- Elegant Side Dish: Serve it alongside roasted chicken, pork tenderloin, or a pan-seared steak. The sweet and savory flavors complement rich meats beautifully.
- Cold Salad: This dish is also wonderful served at room temperature, making it a great option for a picnic or a potluck. The flavors only get better as they meld together.
- With Greens: For a lighter take, serve a scoop of the warm mixture over a bed of fresh arugula or baby spinach.
✨ The Joy of Cooking with the Seasons
There’s a certain magic in cooking with seasonal ingredients. This roasted butternut squash and farro recipe is a perfect example of that. It connects you to the rhythm of the seasons, celebrating the natural sweetness and vibrant color of a simple squash. It’s a dish that feels like a warm, comforting hug, and it’s a testament to the fact that wholesome, delicious food doesn’t have to be complicated. The simple act of roasting vegetables and cooking a grain becomes a mindful practice, filling your kitchen with wonderful aromas and your heart with a sense of accomplishment.
This is the kind of recipe that will become a new favorite in your home. It’s a recipe you can rely on to be healthy, delicious, and easy. It’s a dish that will earn you compliments and will make you feel great about what you’re eating. So go on, give it a try. I’m confident you’ll love it as much as I do. I’d love to hear about any fun variations you come up with—what are your favorite ingredients to add to a fall grain bowl?