Hand-picked for November
Roasted Squash & Farro Harvest Bowl
Caramelized squash, chewy farro, jewel-bright pomegranate and a lemon-tahini drizzle. It looks like a centerpiece and eats like a warm hug, which is exactly what the first cold week of the season asks for.
What you’ll need
- 1 medium butternut or honeynut squash, cut in 1-inch wedges
- 1 cup farro, rinsed
- 1 bunch lacinato kale, stems removed, torn
- 1/2 cup pomegranate seeds
- 1/3 cup toasted pepitas
- 3 tbsp olive oil, plus more for finishing
- 2 tbsp tahini
- 1 lemon, zested and juiced
- 1 small garlic clove, grated
- Flaky salt, black pepper, and a pinch of cinnamon
Every November I make this on the Sunday before the holiday rush starts. It is the one meal that reminds me why I cook: a tray of squash going dark at the edges, everyone leaning over the bowl with a spoon.
Method
- 1
Heat the oven to 425°F. Toss the squash with 2 tbsp olive oil, salt, pepper and the cinnamon. Roast cut-side down on a sheet pan for 30 to 35 minutes, until the edges are deep brown and the flesh is soft.
- 2
Meanwhile, cook the farro in well-salted boiling water for 20 to 25 minutes, until tender with a little chew. Drain and spread on a plate to cool slightly.
- 3
Massage the torn kale with a pinch of salt and a teaspoon of olive oil for 30 seconds, until it softens and darkens.
- 4
Whisk the tahini, lemon juice, grated garlic, a pinch of salt and 3 to 4 tbsp warm water until it pours like cream.
- 5
Build the bowls: farro, kale, squash, then pomegranate and pepitas. Spoon the tahini dressing over the top and finish with lemon zest and flaky salt.
- 6
Serve warm, or pack it for lunch tomorrow. It holds beautifully for two days in the fridge, dressing kept separate.
Why it feels good
- Two full servings of vegetables in a single bowl
- Fiber-rich farro keeps everyone satisfied past dessert
- Tahini and olive oil bring healthy fats instead of heaviness
- Pomegranate adds brightness, so you need far less salt
Cook the farro in salted water like pasta and drain it, rather than measuring exact liquid. It comes out chewy every time and you can salt to taste at the end.
Want all the recipes?
The full year of hand-picked recipes lives in the festive cookbooks.