Save to Pinterest There's something about October that makes me crave bowls overflowing with roasted vegetables and warm grains. One afternoon, while wandering through the farmers market with my sister, we grabbed a pile of butternut squash and Brussels sprouts without a real plan, just knowing they'd taste incredible together. That evening, I threw together whatever I had—farro, kale, some apples—and the whole kitchen filled with this nutty, caramelized aroma that made everyone pause mid-conversation. What started as improvisation became the bowl I make constantly now whenever the weather shifts and I want something that feels both nourishing and like a celebration of the season.
I served this to my coworkers at a potluck and watched people go completely quiet while eating—not because anything was wrong, but because they were just genuinely enjoying each bite. Someone asked for the recipe before they'd even finished their bowl, and I realized right then that this wasn't just a healthy dish; it was something people actually wanted to eat again and again.
Ingredients
- Butternut squash, 2 cups peeled and cubed: The star of the show—it caramelizes into pure sweetness when roasted, so don't skip peeling it fresh rather than buying pre-cut.
- Brussels sprouts, 2 cups trimmed and halved: Cut them evenly so they roast at the same rate, and don't be shy with the heat; crispy edges are non-negotiable.
- Kale, 2 cups stems removed and chopped: Massaging it gently with a bit of water before wilting makes it tender without turning mushy.
- Apple, 1 large cored and sliced: A tart variety like Granny Smith keeps its shape better and balances the sweetness of the roasted vegetables.
- Farro, 1 cup: Pearl farro cooks faster than hulled and has a creamy texture; if using hulled, add a few extra minutes to cooking time.
- Vegetable broth or water, 2 cups: Broth adds more flavor, but water works perfectly fine if that's what you have on hand.
- Olive oil, 3 tablespoons: Use good quality for drizzling at the end; the flavor really shines when it's not cooked down.
- Sea salt, 1 teaspoon and black pepper, 1/2 teaspoon: Taste as you go—you might want slightly more depending on your broth.
- Smoked paprika, 1/2 teaspoon: This is the secret note that makes people ask what your mystery ingredient is.
- Ground cinnamon, 1/2 teaspoon: It awakens the natural sweetness in the apples and squash without making the bowl taste dessert-like.
- Toasted pumpkin seeds, 1/4 cup and dried cranberries, 2 tablespoons: These aren't just toppings—they add texture and brightness that pulls the whole bowl together.
- Feta or vegan cheese, 2 tablespoons crumbled (optional): A small amount of creamy cheese (or cashew crumble) adds richness without heaviness.
Instructions
- Heat your oven and prep your pans:
- Set the oven to 425°F and line two baking sheets with parchment paper—this prevents sticking and makes cleanup blissfully easy.
- Season and spread the squash and Brussels sprouts:
- Toss the cubed squash and halved sprouts in a bowl with 2 tablespoons of olive oil, salt, pepper, and smoked paprika, making sure every piece gets coated. Spread them in a single layer on one sheet, giving them room to breathe so they'll actually roast instead of steam.
- Ready the apples separately:
- On the second sheet, arrange your apple slices and drizzle with 1 tablespoon olive oil, then dust with cinnamon. Keeping them on their own sheet means you can pull them out after 15 minutes without interrupting the vegetables.
- Roast everything:
- Pop both sheets in the oven—the squash and sprouts for 25 to 30 minutes, stirring halfway through, until they're golden and caramelized. The apples need about 15 minutes until they're soft and their edges are starting to brown. You'll know it's working when the kitchen smells like fall.
- Cook the farro while vegetables roast:
- Rinse your farro under cold water, then bring the vegetable broth to a boil in a medium saucepan. Add the farro, reduce heat to low, cover, and let it simmer for 20 to 25 minutes until the grains are tender and have absorbed most of the liquid. If there's excess liquid at the end, just drain it off.
- Wilt the kale gently:
- About 5 minutes before serving, heat a skillet over medium heat and add your chopped kale with just a splash of water. Stir constantly for 2 to 3 minutes until it softens but still has a bit of texture—overcooked kale turns bitter and dark.
- Bring everything together:
- Divide the cooked farro among four bowls, then arrange the roasted squash, Brussels sprouts, wilted kale, and roasted apples on top of each. Take a moment to make it look intentional; a bowl that's been thoughtfully arranged tastes better.
- Top and serve:
- Scatter pumpkin seeds and dried cranberries over each bowl, add a small handful of cheese if you're using it, and serve while everything is still warm. The warmth brings all the flavors together.
Save to Pinterest My neighbor tasted this and asked if I'd consider making it for her daughter's birthday dinner—not as a side dish, but as the main event. That moment made me understand that wholesome food doesn't need to be boring, and vegetables can absolutely be the star of the plate without any apologies.
Why This Bowl Works Year-Round
Though this is autumn through and through, you can absolutely shift the vegetables with the seasons. In spring, swap the squash for roasted carrots and the Brussels sprouts for asparagus; in summer, roast zucchini and cherry tomatoes instead. The formula stays the same—roasted vegetables, hearty grain, fresh greens, bright fruit—so once you understand why it works, you can make it work for whatever's at the market.
Grain Flexibility and Why It Matters
Farro has this wonderful nutty flavor and chewy texture that I love, but I've made this bowl with quinoa for a lighter feel, brown rice for earthiness, and even millet when I wanted something faster. Each grain brings its own character to the bowl, so don't feel locked into one choice. The cooking times vary slightly, so always check your package instructions, but the overall assembly stays identical.
Making It Your Own
This is one of those recipes that genuinely improves when you make it your way. I've added roasted chickpeas for protein, swapped in pears when apples looked tired, and once threw in some crispy tempeh when I was feeling adventurous. The beauty of a bowl is that it's forgiving and celebratory of what you actually have and want to eat.
- Roasted chickpeas or crumbled tofu add satisfying protein without changing the flavor profile.
- A drizzle of tahini or maple vinaigrette at the end transforms it into something even more special.
- Leftovers keep beautifully for three days in the refrigerator, though the vegetables are best when freshly roasted.
Save to Pinterest This bowl has become my answer to the question of what to eat when I want to feel nourished but not deprived. It's comfort food that actually makes you feel good.
Recipe FAQs
- → Can I make this gluten-free?
Yes, simply substitute farro with quinoa or brown rice. Both cook in similar timeframes and work beautifully with the roasted vegetables.
- → How long do leftovers keep?
Store components separately in airtight containers for up to 4 days. Reheat vegetables and grains gently, then assemble fresh. The apples are best added just before serving.
- → Can I add protein?
Absolutely. Roasted chickpeas, crispy tofu, or even shredded chicken pair well. Add during the last 15 minutes of roasting so everything finishes together.
- → What other grains work here?
Brown rice, wild rice, wheat berries, or even barley make excellent substitutions. Adjust cooking time according to package instructions.
- → Can I prep this ahead?
Yes. Roast vegetables and cook grains up to 3 days in advance. Refresh vegetables in a 350°F oven for 10 minutes before assembling bowls.
- → What's the best way to wilt kale?
Heat a skillet over medium, add kale with a splash of water, and cover for 2 minutes. The steam tenderizes the leaves while preserving their bright green color.