Warm Squash & Farro Bowl

Farro has long anchored Mediterranean tables with its nutty chew and steady comfort. This warm bowl pairs roasted delicata squash and smoked paprika with peppery arugula, feta, mint, and a bright lemon-honey finish.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 420 cal
• 14g protein
• 52g carbs
• 18g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1 cup pearled farro
• 2 medium delicata squash
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 4 cups baby arugula
• 3/4 cup crumbled feta
• 1/3 cup toasted pumpkin seeds
• 1/4 cup fresh mint leaves
• 3 tablespoons fresh lemon juice
• 1 teaspoon honey
• 1 garlic clove

Instructions

1. 1Bring a medium pot of salted water to a boil and cook the farro until tender with a pleasant chew, about 20 to 25 minutes. Drain well and keep warm.
2. 2While the farro cooks, heat the oven to 425°F. Halve the delicata squash lengthwise, scoop out the seeds, and slice into 1/2-inch half-moons; leave the edible skin on.
3. 3Toss the squash slices on a rimmed sheet pan with olive oil, salt, pepper, and smoked paprika until every piece is lightly coated. Spread in a single layer so the edges can caramelize.
4. 4Roast the squash for 18 to 22 minutes, flipping once halfway, until the flesh is tender and the cut edges are golden brown.
5. 5Whisk the remaining olive oil with lemon juice, honey, and the grated garlic clove to make a sharp, lightly sweet dressing. Season lightly with salt.
6. 6In a large bowl combine the warm farro with most of the dressing and toss so the grains absorb the acid while still hot. Fold in the arugula so it just wilts from the residual heat.
7. 7Divide the dressed farro among bowls. Top with the roasted squash, crumbled feta, toasted pumpkin seeds, and torn mint leaves.
8. 8Drizzle any remaining dressing over the bowls and finish with a crack of black pepper. Serve warm so the squash stays silky and the farro stays chewy.