Butternut Squash and Kale Farro Bowls

• 1 cup farro
• 2 cups water
• 1 medium butternut squash, peeled and cubed (about 3 cups)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 bunch kale, stems removed and leaves torn (about 6 cups)
• Juice of 1 lemon
• 1/4 cup chopped fresh parsley
• 1/4 cup toasted pumpkin seeds
• 2 tablespoons olive oil (for kale)
• 1 clove garlic, minced
• Optional: Feta cheese for serving

Steps

1. 1 Preheat oven to 400°F. Toss butternut squash with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread on a baking sheet and roast for 30 minutes, until tender.
2. 2 Meanwhile, rinse farro and combine with water, remaining 1/2 teaspoon salt, and a pinch of pepper in a medium saucepan. Bring to a boil, then reduce heat to simmer, covered, for 25 minutes until tender. Fluff with a fork and set aside.
3. 3 In a large bowl, massage kale with 2 tablespoons olive oil, minced garlic, remaining 1/4 teaspoon salt, and pepper until slightly wilted.
4. 4 In a large serving bowl, combine cooked farro, roasted butternut squash, kale, lemon juice, and parsley. Toss gently to combine.
5. 5 Top with toasted pumpkin seeds and optional feta cheese before serving.

Equipment

• Baking sheet
• Medium saucepan
• Large mixing bowl

Variations

• Add roasted chickpeas for extra protein.
• Swap farro for quinoa for a gluten-free option.

Substitutions

• Use acorn squash in place of butternut squash.
• Substitute spinach for kale if preferred.

Pairings

• Warm pita bread
• A crisp green apple on the side

Nutrition

Tips

• For a make-ahead option, roast the squash and cook the farro ahead of time. Assemble just before serving.
• Toasting the pumpkin seeds adds a delightful crunch—don't skip this step!

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave with a splash of water to retain moisture.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat gently.

Serving Suggestions

• Pair with a tangy vinaigrette for extra zing.
• Serve alongside a simple green salad with a lemony dressing.

FAQ