Grilled Squash Apple Harvest Bowls

Serves 4 · 20 min prep · 20 min cook

Ingredients

• 1 medium butternut squash
• 2 large crisp apples
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 cups cooked farro
• 4 cups baby spinach
• 1/2 cup crumbled feta
• 1/3 cup toasted pumpkin seeds
• 1/4 cup fresh parsley
• 2 tbsp fresh lemon juice
• 1 tbsp honey
• 1 tsp Dijon mustard

Instructions

1. 1Preheat a grill or grill pan to medium-high heat, about 400°F. Scrub the squash, peel if desired, then slice into half-inch rounds or long planks so they grill evenly.
2. 2Core the apples and cut into thick wedges, leaving the skin on for color and texture. Toss the squash and apple pieces lightly with olive oil, smoked paprika, salt, and black pepper until coated.
3. 3Place the squash on the hot grill first. Cook 4 to 5 minutes per side until deep grill marks appear and the flesh is tender when pierced with a fork.
4. 4Add the apple wedges during the last 3 to 4 minutes of grilling. Turn once so they soften and caramelize at the edges without falling apart.
5. 5While the produce grills, warm the cooked farro in a skillet over medium heat with a splash of water so it stays fluffy and hot.
6. 6Whisk the remaining olive oil with lemon juice, honey, and Dijon mustard in a small bowl to make a bright dressing. Taste and adjust salt if needed.
7. 7Divide the warm farro among four wide bowls. Pile a generous handful of baby spinach over each base so the heat gently wilts the leaves.
8. 8Arrange the grilled squash and apple pieces over the greens. Scatter crumbled feta, toasted pumpkin seeds, and chopped fresh parsley across the top.
9. 9Drizzle each bowl with the lemon-honey dressing right before serving. Offer extra herbs and seeds at the table so guests can finish their own bowls.