Roasted Squash & Tomato Grain Bowl

Serves 4 · 15 min prep · 30 min cook

Ingredients

• 1 medium (about 1½ lb) delicata squash
• 2 cups cherry tomatoes
• 3 tbsp extra-virgin olive oil
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ tsp smoked paprika
• 1 cup dry farro
• 2½ cups vegetable broth
• 3 cups baby spinach
• ½ cup crumbled feta cheese
• ¼ cup toasted pumpkin seeds
• 2 tbsp fresh lemon juice
• ¼ cup fresh mint leaves
• 1 tsp red wine vinegar

Instructions

1. 1Preheat the oven to 425°F and line a rimmed baking sheet with parchment. Halve the delicata lengthwise, scoop out the seeds, and slice into ½-inch half-moons (skin stays on).
2. 2Toss the squash slices and whole cherry tomatoes with two tablespoons of the olive oil, salt, pepper, and smoked paprika until evenly coated. Spread in a single layer on the sheet.
3. 3Roast 22 to 25 minutes, flipping once halfway, until the squash is tender and caramelized at the edges and the tomatoes have collapsed and blistered.
4. 4Meanwhile rinse the farro and combine it with the broth in a medium saucepan. Bring to a boil, then reduce to a gentle simmer, cover, and cook until the grains are chewy-tender, 25 to 30 minutes. Drain any excess liquid.
5. 5Fluff the farro with a fork and stir in the remaining tablespoon of olive oil plus the lemon juice and red wine vinegar while still warm so the grains absorb the bright acid.
6. 6Fold the baby spinach into the warm farro so it just wilts from residual heat. Taste and add a pinch more salt if needed.
7. 7Divide the dressed farro among four bowls. Top each with roasted squash and tomatoes, then scatter feta, pumpkin seeds, and torn mint leaves over the top.
8. 8Drizzle any pan juices from the roasting sheet over the bowls for extra flavor. Serve warm or at room temperature; the bowls hold well for next-day lunch.