Butternut Squash and Farro Bowl Recipe

Farro: A nutty, chewy ancient grain that adds texture and substance to the bowl.

Vegetable broth: Used to cook the farro, infusing it with extra flavor.

Butternut squash: A sweet, nutty winter squash that is peeled and cubed for roasting.

Olive oil: Used to coat the butternut squash for roasting, adding richness.

Ground cinnamon: Adds warmth and spice to the roasted butternut squash.

Ground nutmeg: Provides a subtle, earthy spice to complement the cinnamon.

Dried cranberries: Adds a sweet-tart flavor and chewy texture to the bowl.

Chopped pecans: Adds a crunchy texture and nutty flavor to the dish.

Baby spinach: Fresh greens that add color, nutrition, and a slight bitterness to balance the sweetness of the squash and cranberries.

Balsamic vinegar: A tangy, slightly sweet vinegar that ties all the flavors together when drizzled over the bowl.

When roasting butternut squash, ensure the pieces are evenly sized to promote uniform cooking. Tossing the squash in olive oil and spices before roasting helps to enhance the natural sweetness and adds depth of flavor. Spread the squash out in a single layer on the baking sheet to avoid steaming and achieve a nice caramelization.

• farro - Substitute with quinoa: Quinoa is a great gluten-free alternative that cooks faster and has a similar nutty flavor.

• vegetable broth - Substitute with water with a bouillon cube: If you don't have vegetable broth, water with a vegetable bouillon cube can provide similar flavor and richness.

• butternut squash - Substitute with sweet potatoes: Sweet potatoes have a similar texture and sweetness, making them a good alternative.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a neutral flavor suitable for roasting.

• ground cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice contains cinnamon along with other complementary spices, adding a similar warmth.

• ground nutmeg - Substitute with allspice: Allspice has a similar warm, nutty flavor that can replace nutmeg in most recipes.

• dried cranberries - Substitute with dried cherries: Dried cherries have a similar tartness and sweetness, making them a good alternative.

• chopped pecans - Substitute with chopped walnuts: Walnuts have a similar texture and nutty flavor, making them a suitable substitute.

• baby spinach - Substitute with kale: Kale is a hearty green that can be used similarly to spinach, providing a slightly different but still delicious flavor.

• balsamic vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar tangy flavor and can be used in similar quantities.

• Allow the butternut squash and farro bowl to cool completely before storing. This helps maintain the texture and flavor of the ingredients.

• Transfer the cooled mixture into an airtight container. For best results, use a container that is appropriately sized to minimize air exposure.

• Store the container in the refrigerator. The butternut squash and farro bowl will stay fresh for up to 4 days.

• If you plan to freeze the dish, portion it into individual servings. This makes it easier to thaw and reheat only what you need.

• Place the portions into freezer-safe containers or heavy-duty freezer bags. Remove as much air as possible to prevent freezer burn.

• Label the containers or bags with the date. This helps you keep track of how long the dish has been stored.

• When ready to eat, thaw the frozen portions in the refrigerator overnight. This gradual thawing helps maintain the integrity of the baby spinach and other ingredients.

• Reheat the thawed portions in a microwave or on the stovetop. If using a microwave, cover the dish with a microwave-safe lid or wrap to retain moisture. For stovetop reheating, add a splash of vegetable broth or water to prevent drying out.

• If the baby spinach wilts too much upon reheating, consider adding fresh spinach just before serving for a burst of freshness.

• For added crunch, toast some pecans and sprinkle them on top just before serving. This step can elevate the texture and flavor of the dish.

• Stovetop Method: Heat a large skillet over medium heat. Add a splash of olive oil or a bit of vegetable broth. Add the leftover butternut squash and farro bowl, stirring occasionally until heated through, about 5-7 minutes. This method helps maintain the texture of the pecans and keeps the spinach from wilting too much.

• Microwave Method: Place the leftovers in a microwave-safe dish. Cover with a microwave-safe lid or a damp paper towel to retain moisture. Heat on high for 2-3 minutes, stirring halfway through. This method is quick and convenient, but be cautious as it may slightly soften the pecans and spinach.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the leftovers evenly in an oven-safe dish. Cover with foil to prevent drying out. Bake for 15-20 minutes or until heated through. This method is great for maintaining the roasted flavor of the butternut squash and the crunch of the pecans.

• Steaming Method: Place the leftovers in a heatproof dish that fits into a steamer basket. Steam over boiling water for about 5-7 minutes. This method gently reheats the dish, preserving the texture of the farro and the cranberries.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the leftovers in the air fryer basket in a single layer. Heat for 5-7 minutes, shaking the basket halfway through. This method helps to re-crisp the butternut squash and pecans while keeping the farro warm.

• Oven: Used to roast the butternut squash to bring out its natural sweetness and enhance its flavor.

• Baking sheet: Provides a flat surface for roasting the butternut squash evenly.

• Parchment paper: Prevents the butternut squash from sticking to the baking sheet and makes for easy cleanup.

• Medium pot: Used to cook the farro in vegetable broth, ensuring it absorbs all the flavors.

• Measuring cups: Essential for accurately measuring the farro, vegetable broth, olive oil, and other ingredients.

• Measuring spoons: Necessary for measuring small quantities of spices like cinnamon and nutmeg.

• Large mixing bowl: Used to combine the cooked farro, roasted squash, cranberries, pecans, and spinach.

• Wooden spoon: Ideal for tossing the ingredients together without damaging them.

• Chef's knife: Essential for peeling and cubing the butternut squash and chopping the pecans.

• Cutting board: Provides a safe surface for cutting and preparing the butternut squash and other ingredients.

• Salad tongs: Useful for tossing the salad ingredients together evenly.

• Serving bowls: Used to serve the final butternut squash and farro bowl dish.

Pre-chop ingredients: Peel and cube the butternut squash and chop the pecans ahead of time to save prep time.

Batch cook farro: Cook a larger batch of farro and store it in the fridge for up to a week to use in multiple recipes.

Use pre-washed spinach: Buy pre-washed baby spinach to eliminate the need for washing and drying.

Roast in bulk: Roast extra butternut squash and use it in other meals throughout the week.

Quick balsamic drizzle: Mix balsamic vinegar with a bit of olive oil in advance for a ready-to-use dressing.