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Cozy Fall Harvest Grain Bowl with Roasted Delicata Squash

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A hearty and healthy grain bowl featuring roasted delicata squash, chewy farro, fresh greens, and a creamy maple-tahini dressing. Perfect for a cozy fall meal that’s both satisfying and nourishing.

Ingredients

Scale
  • 1 medium delicata squash (about 1 pound)
  • 1 cup farro (or any grain like brown rice, quinoa, or spelt)
  • 2 cups vegetable broth or water
  • 4 cups fresh spinach or arugula
  • 1/2 cup dried cranberries
  • 1/3 cup pepitas (pumpkin seeds)
  • 1/4 cup crumbled feta cheese (optional)
  • 2 tablespoons olive oil
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup tahini
  • 2 tablespoons maple syrup
  • 2 tablespoons lemon juice
  • 2 to 3 tablespoons warm water
  • 1/4 teaspoon salt (for dressing)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Prepare the delicata squash: Wash, cut off stem and bottom, slice in half lengthwise, scoop out seeds, then slice into 1/2-inch thick half-moons.
  3. In a large bowl, toss squash slices with 2 tablespoons olive oil, 1/2 teaspoon smoked paprika, 1/4 teaspoon cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread in a single layer on the prepared baking sheet.
  4. Roast the squash for 20 to 25 minutes, flipping halfway through, until tender and caramelized on the edges.
  5. While squash roasts, rinse 1 cup farro. In a medium saucepan, bring 2 cups vegetable broth (or water) to a boil. Add farro, reduce heat to low, cover, and simmer for 25 to 30 minutes until tender but chewy. Drain excess liquid if needed. Fluff with a fork and season with a pinch of salt while warm.
  6. Make the dressing: In a small bowl, whisk together 1/4 cup tahini, 2 tablespoons maple syrup, and 2 tablespoons lemon juice. Slowly add warm water, 1 tablespoon at a time, whisking until smooth and drizzle-able (about 2 to 3 tablespoons). Add 1/4 teaspoon salt and whisk again. Adjust to taste.
  7. Toast pepitas in a dry skillet over medium heat for 2 to 3 minutes, shaking frequently, until fragrant and lightly browned. Set aside.
  8. Assemble bowls: Start with a bed of fresh spinach or arugula (about 2 cups per bowl). Top with a generous scoop of cooked farro, roasted squash slices, dried cranberries, toasted pepitas, and crumbled feta (if using). Drizzle generously with maple-tahini dressing.
  9. Serve immediately while warm.

Notes

For best results, flip the squash halfway through roasting to ensure even caramelization. Season the grain while it’s still warm for better flavor absorption. If tahini dressing seizes up, add more warm water and whisk vigorously. Toast pepitas in a dry pan and watch closely to avoid burning. Prep ahead by cooking farro and roasting squash up to 3 days in advance; store separately in the fridge.

Nutrition

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

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