Roasted Squash & Grape Grain Bowl

Roasting coaxes deep sweetness from butternut squash and red grapes, a bright pairing loved in contemporary American grain bowls. Nutty farro, spinach, goat cheese, and walnuts round out this lunch bowl with earthy crunch and tang.

Serves 4 · 15 min prep · 30 min cook

Estimate for one serving

• 420 cal
• 14g protein
• 58g carbs
• 17g fat
• 3g fiber

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Ingredients

• 1 medium (about 2 lb) butternut squash
• 2 cups seedless red grapes
• 3 cups cooked farro
• 4 cups baby spinach
• 4 oz crumbled goat cheese
• 1/3 cup toasted walnuts
• 1 tbsp fresh thyme leaves
• 3 tbsp extra-virgin olive oil
• 2 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 tsp maple syrup
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp garlic powder

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed baking sheet with parchment for easy cleanup.
2. 2Peel the butternut squash, scoop out the seeds, and cut the flesh into 3/4-inch cubes so they roast evenly.
3. 3Toss the squash cubes on the baking sheet with part of the olive oil, salt, pepper, garlic powder, and thyme until every piece is lightly coated.
4. 4Spread the squash in a single layer and roast for 18 minutes until the edges start to caramelize and the centers are almost tender.
5. 5Add the whole grapes to the same sheet, nestling them among the squash, and return to the oven for 10 to 12 more minutes until the grapes are blistered and the squash is golden and fork-tender.
6. 6While the produce roasts, warm the cooked farro in a skillet over medium heat with a splash of water for 2 to 3 minutes so it is fluffy and hot.
7. 7Whisk the remaining olive oil with balsamic vinegar, Dijon, and maple syrup in a small bowl until the dressing is smooth and slightly thickened.
8. 8Divide the baby spinach among four bowls as a fresh base, then spoon the warm farro over the greens so they wilt just slightly.
9. 9Top each bowl with the roasted squash and blistered grapes, letting any sheet-pan juices drizzle over the grains.
10. 10Scatter goat cheese and toasted walnuts on top, then spoon the balsamic dressing over everything and finish with a grind of black pepper before serving warm.