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Fall Grain Bowls with Roasted Delicata Squash

Recipe By:
Jesseca
Posted:
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Fall is such a magical time, filled with vibrant colors, comforting flavors, and cozy moments. As the leaves change and the air turns crisp, there’s nothing quite like enjoying a warm, hearty meal that captures the essence of the season. That’s why I’m so excited to share my recipe for Fall Grain Bowls with Roasted Delicata Squash. This dish features the sweet and nutty delicata squash, perfectly paired with earthy grains and fresh greens, making it not only delicious but also visually stunning. Plus, it’s versatile enough to serve for lunch or dinner!

Imagine sinking your fork into layers of roasted squash, sautéed kale, and chickpeas, all drizzled in a tangy maple-tahini dressing. It’s a celebration of autumn flavors in every bite. Trust me, as you sit down to this bowl of goodness, you’ll feel all the warmth and joy that fall brings. Let’s get cooking!

Why This Recipe Works

Using seasonal ingredients like delicata squash, kale, and Fuji apples, this recipe captures the essence of fall while providing a nutritious and filling meal. The combination of herbs, grains, and a tangy maple-tahini dressing ensures a delightful mix of flavors and textures. Roasting the delicata squash brings out its natural sweetness, while the earthy farro and crispy chickpeas add protein and fiber.

This recipe not only tastes good but also offers a balance of textures, from the creaminess of tahini to the crunch of toasted pecans. These elements blend together to create a dish that is both satisfying and healthy, making it perfect for anyone who loves autumn cooking.

Why You’ll Love This Fall Grain Bowls with Roasted Delicata Squash

These Fall Grain Bowls aren’t just visually stunning; they’re also packed with nutrients! The warmth of roasted squash and the freshness of kale create a harmonious balance that makes every bite a joy. Perfect for a cozy dinner or a hearty lunch, this dish celebrates the bounty of autumn. You’ll find that it’s not just about eating; it’s about enjoying the flavors and the feeling of the season.

Whether you’re cooking for family or hosting friends, these grain bowls are sure to impress. They are easy to assemble and can be tailored to suit different tastes. Plus, they look beautiful on any table!

Fall Grain Bowls with Roasted Delicata Squash

Ingredients

  • 1 medium delicata squash
  • 2 teaspoons olive oil (divided)
  • ½ teaspoon kosher salt (divided)
  • Freshly ground black pepper to taste
  • 1 (15.5 ounce) can chickpeas, drained and rinsed
  • 1 bunch kale, stem removed and leaves sliced thinly
  • 2 tablespoons red wine vinegar (divided)
  • ¼ cup tahini
  • 1 tablespoon maple syrup
  • 1 tablespoon soy sauce
  • 1 cup dry farro
  • ½ cup pecans
  • 1 medium Fuji apple, diced

Preparing the Delicata Squash

Fall Grain Bowls with Roasted Delicata Squash

To get started, preheat your oven to 400°F. Slice the delicata squash in half lengthwise and scoop out the seeds. By placing it cut-side down and slicing it into ½ inch strips, you create bite-sized pieces that roast beautifully. Arrange the slices on a baking sheet, drizzle with 1 teaspoon of olive oil, sprinkle with ¼ teaspoon kosher salt, and season with freshly ground black pepper. Then, just pop it in the oven to roast for 20-25 minutes. Be sure to flip them halfway through until they’re golden and tender.

Sautéing Kale and Chickpeas

While the squash is roasting, move on to the next step. Heat a large skillet over medium heat and add in 1 teaspoon of olive oil. Once it’s hot, toss in the chickpeas along with ¼ teaspoon of salt. Cook them for about 5-6 minutes until they’re golden brown. After that, stir in the sliced kale and watch it wilt down. Drizzle in 1 tablespoon of red wine vinegar and keep cooking until the kale is fully wilted and some pieces turn crispy.

Whisking the Dressing

Let’s make that delicious dressing! In a small bowl, mix together tahini, 1 tablespoon red wine vinegar, maple syrup, and soy sauce. Stir well until everything combines into a smooth, drizzle-able consistency. If you find it too thick, add water one teaspoon at a time until it’s just right.

Cooking the Farro

Next, prepare the farro according to the package instructions. Typically, you’ll bring water to a boil, add 1 cup of farro and ½ teaspoon of salt, then reduce the heat to a simmer. Cover it and let it cook until tender, which usually takes about 10-40 minutes depending on the type of farro you use.

Toasting the Pecans

Right before assembling the bowls, take a medium skillet over medium heat to toast the pecans. Stir them frequently until they turn golden brown, which should take about 4-5 minutes. The aroma will fill your kitchen!

Assembling the Bowls

Now comes the fun part—assembly! Divide the cooked farro, sautéed kale and chickpeas, roasted delicata squash, diced Fuji apple, and toasted pecans among four bowls. Just before serving, drizzle over the fabulous maple-tahini dressing. Each mouthful offers a wonderful combination of flavors and textures that makes this dish so exciting!

Serving Suggestions

To amplify the meal, consider pairing these grain bowls with a slice of warm crusty bread or a light soup. It truly captures the spirit of the season, and adds even more comfort to your dining experience.

Tips for Success

  • Ensure your delicata squash is fresh for optimal flavor. A good squash should feel heavy for its size, with smooth skin.
  • Adjust the dressing by adding more or less maple syrup based on your sweetness preference.

Variations

Feel free to experiment with different grains! Quinoa or brown rice can also work beautifully in these grain bowls. You could even roast some Brussels sprouts for extra texture and flavor if you’re feeling adventurous.

Storage Tips

If you happen to have leftovers (which may be unlikely because they’re so good!), store them in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently to preserve the textures.

Fall Grain Bowls with Roasted Delicata Squash

FAQs

1. Can I use a different type of squash?
Yes, but keep in mind that different squashes might have varying cooking times.

2. Is this recipe vegan?
Absolutely! All ingredients are plant-based.

3. Can I make this recipe gluten-free?
Definitely! Just substitute the farro with quinoa or rice to make it gluten-free.

4. How do I store leftovers?
Simply store in an airtight container in the fridge for up to 3 days.

5. Can I prepare the components ahead of time?
Yes! You can roast the squash, cook the farro, and prepare the dressing in advance. Just assemble before you’re ready to eat.

This delightful Fall Grain Bowl filled with roasted delicata squash is not only a feast for the eyes but also a nourishing meal that brings warmth and flavor to your table. With seasonal ingredients and layers of textures, it’s perfect for busy weeknights or casual gatherings, offering both comfort and satisfaction in every bite. Embrace the essence of fall with this delicious dish; it’s sure to become a family favorite.

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Fall Grain Bowls with Roasted Delicata Squash

Fall Grain Bowls with Roasted Delicata Squash

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These Fall Grain Bowls are packed with roasted delicata squash, sautéed kale, and a creamy maple-tahini dressing, making them a cozy and nutritious meal perfect for any autumn gathering.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 medium delicata squash
  • 2 teaspoons olive oil (divided)
  • ½ teaspoon kosher salt (divided)
  • Freshly ground black pepper to taste
  • 1 (15.5 ounce) can chickpeas, drained and rinsed
  • 1 bunch kale, stem removed and leaves sliced thinly
  • 2 tablespoons red wine vinegar (divided)
  • ¼ cup tahini
  • 1 tablespoon maple syrup
  • 1 tablespoon soy sauce
  • 1 cup dry farro
  • ½ cup pecans
  • 1 medium Fuji apple, diced

Instructions

  • Preheat the oven to 400°F.
  • Slice delicata squash, scoop out seeds, and cut into strips.
  • Drizzle squash with olive oil, salt, and pepper; roast for 20-25 minutes.
  • In a skillet, heat olive oil; add chickpeas, season, and cook until golden.
  • Stir in kale and vinegar; cook until wilted.
  • Mix tahini, vinegar, maple syrup, and soy sauce for dressing.
  • Cook farro according to package instructions.
  • Toast pecans in a skillet until golden.
  • Assemble bowls with farro, kale, chickpeas, squash, apple, and pecans; drizzle dressing.

Notes

Use fresh delicata squash for the best flavor.
Adjust sweetness of dressing by varying maple syrup.

  • Author: mary
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Roasting, Sautéing
  • Cuisine: American

Nutrition

  • Calories: 350
  • Sugar: 3
  • Sodium: 350
  • Fat: 18
  • Saturated Fat: 2
  • Unsaturated Fat: 16
  • Trans Fat: 0
  • Carbohydrates: 45
  • Fiber: 10
  • Protein: 10
  • Cholesterol: 0

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