Rich and nutty farro pairs with roasted butternut squash for a satisfying bowl that celebrates the warmth of fall flavors, drizzled with balsamic for perfect finishing flair.
Harvest Grain Bowl with Butternut Squash and Pine Nuts
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Ingredients
1 butternut squash, peeled, seeded, and cubed
1 tablespoon olive oil
Salt and pepper to taste
1 cup farro, cooked
2 cups spinach
1/4 cup pine nuts, toasted
2 tablespoons balsamic glaze
Directions
- Preheat oven to 425°F (220°C). Toss squash cubes with olive oil, salt, and pepper, roast for 25–30 minutes.
- In a large bowl, combine cooked farro, roasted squash, spinach, and pine nuts.
- Drizzle with balsamic glaze before serving.
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