Squash & Herb Grain Bowl

Serves 4 · 15 min prep · 22 min cook

Ingredients

• 2 medium delicata squash
• 3 Tbsp extra-virgin olive oil
• 3 cups cooked farro
• 4 cups baby arugula
• 1 large crisp apple
• 1/3 cup fresh parsley leaves
• 1/4 cup fresh mint leaves
• 1 tsp lemon zest
• 2 Tbsp fresh lemon juice
• 1/3 cup crumbled goat cheese
• 1/4 cup toasted pumpkin seeds
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp red pepper flakes

Instructions

1. 1Preheat the oven to 425°F. Halve the delicata squash lengthwise, scoop out the seeds, and slice into 1/2-inch half-moons. No peeling is needed; the skin becomes tender when roasted.
2. 2Toss the squash slices on a baking sheet with part of the olive oil, salt, pepper, and red pepper flakes. Spread in a single layer so the edges can caramelize.
3. 3Roast for 18 to 22 minutes, flipping once, until the squash is golden brown on both sides and easily pierced with a fork. Remove and let cool slightly so it keeps its shape in the bowl.
4. 4While the squash roasts, fluff the cooked farro with a fork. If it was refrigerated, warm it briefly in a skillet with a splash of water so the grains separate.
5. 5Whisk the remaining olive oil with lemon juice, lemon zest, salt, and black pepper to make a bright dressing.
6. 6Core and thinly slice the apple into matchsticks or thin wedges. Roughly chop the parsley and mint.
7. 7Divide the farro among four bowls. Top each with arugula, roasted squash, and apple slices.
8. 8Drizzle the lemon dressing over everything. Finish with goat cheese crumbles, toasted pumpkin seeds, and the chopped herbs. Serve warm or at room temperature; the components hold well for packed lunches.