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Roasted Beet and Butternut Squash Farro Bowl

A hearty, wholesome autumn grain bowl featuring chewy farro, sweet caramelized roasted beets and butternut squash, tangy feta cheese, and crunchy pumpkin seeds.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Dinner, Main Course, Salad
Cuisine: American, Mediterranean
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Base and Vegetables
  • 1 cup semi-pearled farro rinsed
  • 3 cups vegetable broth or water
  • 1 medium butternut squash peeled, seeded, and cubed
  • 3 medium red beets peeled and cubed
  • 2 tbsp extra virgin olive oil for roasting
  • 1 tsp kosher salt plus more to taste
  • 0.5 tsp black pepper
Toppings and Dressing
  • 0.5 cup feta cheese crumbled
  • 0.33 cup pepitas toasted
  • 1 handful fresh thyme sprigs for garnish
  • 2 tbsp balsamic vinegar
  • 2 tbsp extra virgin olive oil for dressing
  • 1 tsp Dijon mustard
  • 1 tsp honey or maple syrup
  • 1 clove garlic minced

Equipment

  • Baking sheets
  • Saucepan
  • Mixing bowls
  • Whisk

Method
 

  1. Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
  2. Place butternut squash cubes on one sheet and beet cubes on the other. Drizzle each with 1 tablespoon olive oil, salt, and pepper. Toss to coat.
  3. Roast vegetables for 30-40 minutes, tossing halfway through, until fork-tender and slightly caramelized.
  4. While vegetables roast, bring broth or water to a boil in a saucepan. Add rinsed farro, reduce heat to low, cover, and simmer for 25-30 minutes until chewy and tender. Drain excess liquid.
  5. In a small jar or bowl, whisk together balsamic vinegar, 2 tablespoons olive oil, Dijon mustard, honey, and minced garlic to make the dressing.
  6. In a large serving bowl, gently toss the warm farro, roasted butternut squash, and beets together with the balsamic dressing.
  7. Top the bowl with crumbled feta cheese and toasted pepitas. Garnish with fresh thyme sprigs and serve.

Notes

To prevent the red beets from dyeing the entire dish pink, gently fold them in at the very end or arrange them on top right before serving. Golden beets can be substituted to avoid color bleed.