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Warm Roasted Beet & Butternut Squash Farro Bowl

A hearty and healthy autumn grain bowl featuring nutty farro, caramelized roasted root vegetables, tangy goat cheese, and crunchy pumpkin seeds, finished with a balsamic glaze.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Lunch, Main Course, Salad
Cuisine: American, Healthy
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Grains & Vegetables
  • 1 cup farro uncooked, rinsed
  • 2 medium beets peeled and cubed
  • 1 small butternut squash peeled, seeded, and cubed
  • 3 tbsp olive oil divided
Toppings & Seasoning
  • 4 oz goat cheese crumbled
  • 0.25 cup pumpkin seeds (pepitas) toasted
  • 2 tbsp balsamic glaze
  • 1 tbsp fresh thyme
  • 1 tsp salt
  • 0.5 tsp black pepper

Equipment

  • Baking sheet
  • Saucepan
  • Chef's knife
  • Cutting board

Method
 

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Toss cubed beets and butternut squash with 2 tbsp olive oil, salt, and pepper. Spread on baking sheet.
  3. Roast vegetables for 30-40 minutes, tossing halfway, until tender and caramelized.
  4. Meanwhile, combine farro with 3 cups water and a pinch of salt in a saucepan. Boil, then simmer covered for 20-30 mins until tender. Drain.
  5. Toast pumpkin seeds in a dry skillet over medium heat for 2-3 minutes until popping.
  6. In a large bowl, toss warm farro with remaining 1 tbsp olive oil and fresh thyme.
  7. Divide farro among bowls. Top with roasted vegetables, crumbled goat cheese, and toasted pumpkin seeds.
  8. Drizzle with balsamic glaze and serve warm.

Notes

You can substitute quinoa or brown rice for the farro to make this gluten-free. The roasted vegetables can be prepped 2-3 days in advance.