Roasted Butternut Squash Grain Bowl with Farro, Kale and Pepitas
1 butternut squash, or 2 cups pre-cut butternut squash cubes
1 Tbsp olive oil
¼ cup farro, uncooked (or ½ cup cooked)
1 Tbsp plain Greek yogurt
2 tsp fresh lemon juice
1 tsp red wine vinegar
1/8 cup roasted salted pumpkin seeds
½ cup tightly-packed kale (rinsed, dried and finely chopped)
2 tsp balsamic vinegar
4 tsp olive oil
1/2 tsp Dijon mustard
½ tsp agave or honey
1/8 cup shredded parmesan
Salt to taste
Preheat the oven to 400 degrees.
To prepare the butternut squash, first use a knife or vegetable peeler to remove all skin. Once fully skinless, cut the squash in half and scoop out the seeds and ruffage from the inside until only smooth meat is left. At this point I would recommend wrapping half of the squash tightly in plastic wrap and stashing in the fridge for future use. Dice remaining half into ½” cubes, for about 2 cups’ worth, then toss with olive oil. Arrange on a baking sheet, sprinkle with salt, and roast for 15 minutes.
While squash is roasting, prepare the farro. Bring ½ cup of water to a boil, then pour in farro, reduce to a simmer and cover. Cook for 20-25 minutes until farro is puffed and tender. Remove from heat, toss with a fork and allow to cool for several minutes.
At 15 minutes, check your squash. It should be starting to brown on the sides touching the pan. Toss and/or flip with a spatula, and return to oven for another 5-10 minutes.
In one small bowl combine the yogurt, lemon juice, and red wine vinegar and whisk until smooth. Pour over the farro and toss to coat completely. In a second small bowl (or jar) add the balsamic, olive oil, mustard and honey and whisk or shake to combine. Pour the desired amount over your kale and use your hands to toss it and work the dressing in completely.
Remove squash from oven and taste for seasoning, adding more salt as necessary. Also sample your farro and kale and adjust to taste. When you’re satisfied with the flavor profiles of each of your components, combine them in a bowl along with the pumpkin seeds and parmesan. You can either toss everything together or leave them separated and mix together as you go. Serve warm or at room temperature.
