Warm roasted butternut squash and farro tossed with crisp apple, toasted pepitas, and a tangy maple-Dijon vinaigrette; substantial and balanced.
Toast pepitas fresh on the day of serving for maximum crunch; store raw pepitas in an airtight container. For a warm bowl, serve farro and squash hot; for a room-temperature or chilled version, let components cool before assembly.
Substitute farro with quinoa, barley, or brown rice using the same cooking method and ratio. Prep squash and apple just before serving to prevent browning; toss apple with a squeeze of lemon juice if making ahead.
Ingredients
Scale
Measurement units
- 1 medium (about 2 lbs) butternut squash
- 1 cup farro
- ½ cup pepitas
- 2 medium apple (Granny Smith or Honeycrisp)
- 3 cups fresh spinach or arugula
- 3 tbsp olive oil (2 tablespoons plus 1 tablespoon, divided)
- kosher salt
- black pepper
- 2 tbsp maple syrup
- 1 tbsp Dijon mustard
- 2 tbsp red wine vinegar
- 1 small shallot
- 2 ½ cups water (for cooking farro)
Ingredients
Scale
Measurement units
- 1 medium (about 2 lbs) butternut squash
- 1 cup farro
- ½ cup pepitas
- 2 medium apple (Granny Smith or Honeycrisp)
- 3 cups fresh spinach or arugula
- 3 tbsp olive oil (2 tablespoons plus 1 tablespoon, divided)
- kosher salt
- black pepper
- 2 tbsp maple syrup
- 1 tbsp Dijon mustard
- 2 tbsp red wine vinegar
- 1 small shallot
- 2 ½ cups water (for cooking farro)
Instructions
Roast the squash
Preheat oven to 425°F.
Toss butternut squash (2 pound) cubes with olive oil (2 tablespoon), salt, and pepper on a sheet pan.
Roast until golden and tender, about 25–30 minutes, stirring halfway through.
Equipment: sheet pan
Cook the farro
Bring water (2 ½ cup) to a boil in a medium saucepan.
Add farro (1 cup) and a pinch of salt.
Simmer until farro (1 cup) is tender and water (2 ½ cup) is absorbed, about 30 minutes.
Fluff with a fork and set aside.
Equipment: medium saucepan, sheet pan
Toast the pepitas
Heat a small skillet over medium heat.
Add pepitas (½ cup) and toast, stirring frequently, until fragrant and lightly browned, about 3–4 minutes.
Transfer to a plate to cool.
Equipment: small skillet, medium saucepan
Make the maple-Dijon dressing
In a small bowl, whisk together maple syrup (2 tablespoon), Dijon mustard (1 tablespoon), red wine vinegar (2 tablespoon), and 1 minced shallot (1 small).
Slowly whisk in olive oil (1 tablespoon) until emulsified.
Season with salt and pepper to taste.
Equipment: small bowl or jar
Assemble the bowls
Divide fresh spinach or arugula (3 cup) among four bowls.
Top each bowl with cooked farro, roasted squash, and thinly sliced apple (2 medium).
Drizzle with maple-Dijon dressing and sprinkle with toasted pepitas.
Serve immediately.
Equipment: small bowl or jar
Before you cook
Cook notes
- • Prep squash and apple just before serving to prevent browning; toss apple with a squeeze of lemon juice if making ahead.
- • Farro can be cooked up to 2 days ahead and stored in an airtight container in the refrigerator.
- • Toast pepitas fresh on the day of serving for maximum crunch; store raw pepitas in an airtight container.
- • Dressing keeps refrigerated for up to 5 days; whisk or shake before each use.
- • For a warm bowl, serve farro and squash hot; for a room-temperature or chilled version, let components cool before assembly.
- • Substitute farro with quinoa, barley, or brown rice using the same cooking method and ratio.
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