Fall Grain Bowl with Roasted Squash, Brussels, Farro, & Goat Cheese tossed in Green Herb Sauce
Fall Grain Bowl with Roasted Squash, Brussels, Farro, & Goat Cheese tossed in Green Herb Sauce
Servings
3-4
Ingredients
For the Squash
- 1 delicata squash
- 1 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp curry powder
- ¼ tsp dried rosemary
- Salt and pepper
For the Green Herb Sauce
- 1 cup of fresh parsley
- 2 cloves of garlic
- Juice of 1 lemon
- 1-2 tsp honey
- ⅓ cup olive oil
- Salt and pepper to taste
- 2 ice cubes
For the Brussels Sprouts
- 1 bag of brussel sprouts (about 12 oz)
- ½ tsp garlic powder
- ¼ tsp dried rosemary
- 1 tbsp olive oil
- Salt and pepper
For the Farro
- 1 cup of dried farro (or barley)
- 2.5 cups of cooking liquid such as chicken broth or water
- Salt and pepper to taste
Toppings
- 3 oz crumbled goat cheese
- 1 avocado
- ¼ cup dried cranberries
- ¼ cup walnuts
Instructions
For the Squash:
Preheat the oven to 425 degrees.
Line two sheet trays with parchment paper. Cut the delicata squash in half lengthwise and scoop out the seeds. Next, thinly cut the squash into 1/4 inch half-moon shapes and place it onto the sheet tray. Season with olive oil, salt, pepper, garlic powder, curry powder, and rosemary. Roast for 15-20 minutes, then flip and roast for another 15-20 minutes until tender and beginning to brown (I like mine beginning to char).
Trim the ends off the brussels sprouts and cut in half. Add them to the second sheet tray lined with parchment paper. Season with salt, pepper, garlic powder, and rosemary. Roast for 15 minutes, then flip and roast for another 15 minutes until tender and beginning to brown (I like mine beginning to char).
For the Farro:
Add 1 cup of Farro with 2.5 cups of liquid (chicken broth or water) to a pot over high heat. Bring to a boil and then reduce to a low simmer. Cook for about 15 minutes, or until the liquid has just been absorbed. Once the liquid has been absorbed, season with salt, pepper and a tbsp of the green sauce.
For the Sauce:
In a food processor, combine all the ingredients for the sauce and pulse until smooth. Taste for seasoning and adjust salt/pepper.
To Assemble:
Layer farro, brussels, squash, goat cheese, sliced avocado, dried cranberries, and any extra nuts you have. Drizzle with the herb sauce and enjoy!
Shopping List
Produce
- 1 delicata squash (can substitute with butternut squash)
- 1 bag of brussel sprouts (about 12 oz)
- Fresh parsley (or fresh basil)
- 1 ripe avocado
- 2 cloves of garlic
- 1 lemon
Dairy
- Crumble goat cheese (3 oz)
Equipment needed
- Food processor or blender
- Two sheet trays lined with parchment paper
- Medium sized pot for grain
- Knife and cutting board
Pantry Items
- 1 cup of dried farro (or barley, or grain of choice)
- Honey
- ¼ cup dried cranberries (optional)
- ¼ cup walnuts (or nut of choice. optional)
- Garlic powder
- Curry powder
- Dried rosemary
- Olive oil
- Salt and pepper