Squash & Herb Grain Bowl

Farro has long anchored Mediterranean tables with its nutty chew and hearty bite. This lunch bowl layers roasted delicata squash with lemony herbs, goat cheese, and toasted almonds over greens for bright, prep-friendly flavor.

Serves 4 · 15 min prep · 22 min cook

Estimate for one serving

• 390 cal
• 12g protein
• 48g carbs
• 18g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 2 medium delicata squash
• 3 cups cooked farro
• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1/3 cup chopped fresh parsley
• 1/4 cup chopped fresh dill
• 1/2 cup crumbled goat cheese
• 1/3 cup toasted almonds
• 4 cups baby arugula
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp honey

Instructions

1. 1Preheat the oven to 425°F and line a baking sheet with parchment.
2. 2Halve 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 with a drizzle of the olive oil, half the salt, and black pepper, then arrange in a single layer.
4. 4Roast for 18 to 22 minutes, flipping once, until the edges are caramelized and the flesh is tender when pierced.
5. 5While the squash roasts, fluff the cooked farro in a large bowl and let it cool slightly so the herbs stay bright.
6. 6Whisk the remaining olive oil with the lemon juice, honey, and remaining salt to make a light dressing.
7. 7Add the warm roasted squash to the farro along with the parsley and dill, then pour the dressing over and toss gently.
8. 8Fold in the arugula so it wilts just slightly from the residual heat of the squash and grains.
9. 9Divide the mixture among four bowls and top each with crumbled goat cheese and toasted almonds.
10. 10Finish with an extra grind of black pepper and a few whole herb leaves for a fresh look.
11. 11Serve immediately while the squash is still warm, or pack components separately for a sturdy work lunch that holds well.