Fall Vegetable Bowl (Printer-friendly)

A vibrant autumn bowl with roasted squash, Brussels sprouts, kale, apples, and hearty grains for a cozy meal.

# What You'll Need:

→ Vegetables & Fruits

01 - 2 cups butternut squash, peeled and cubed
02 - 2 cups Brussels sprouts, trimmed and halved
03 - 2 cups kale, stems removed and leaves chopped
04 - 1 large apple, cored and sliced

→ Grains

05 - 1 cup farro
06 - 2 cups vegetable broth

→ Seasonings & Oil

07 - 3 tablespoons olive oil
08 - 1 teaspoon sea salt
09 - 1/2 teaspoon black pepper
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon ground cinnamon

→ Toppings

12 - 1/4 cup toasted pumpkin seeds
13 - 2 tablespoons dried cranberries
14 - 2 tablespoons crumbled feta cheese, optional

# How To Make It:

01 - Preheat oven to 425°F. Line two baking sheets with parchment paper.
02 - In a bowl, toss butternut squash and Brussels sprouts with 2 tablespoons olive oil, sea salt, black pepper, and smoked paprika. Spread in a single layer on one baking sheet.
03 - Place apple slices on the second baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with ground cinnamon.
04 - Roast squash and Brussels sprouts for 25 to 30 minutes, stirring once, until golden and tender. Roast apples for 15 minutes, until soft and caramelized.
05 - Rinse farro. In a medium saucepan, bring vegetable broth to a boil. Add farro, reduce heat to low, cover, and simmer for 20 to 25 minutes until grains are tender. Drain excess liquid if needed.
06 - In a skillet over medium heat, wilt the kale for 2 to 3 minutes with a splash of water, stirring until just tender.
07 - Divide cooked grains among 4 bowls. Top each with roasted squash, Brussels sprouts, sautéed kale, and roasted apples.
08 - Garnish with pumpkin seeds, dried cranberries, and feta cheese if desired. Serve warm.

# Expert Advice:

01 -
  • You get roasted vegetables with actual caramelization, which means real flavor depth instead of just steamed softness.
  • It's endlessly flexible—swap grains, add protein, use whatever apples you have, and it still tastes intentional.
  • Everything roasts simultaneously, so you're not tending multiple pans while the kitchen gets chaotic.
02 -
  • Don't crowd your roasting pans—if vegetables pile on top of each other, they steam instead of roast, and you lose all that golden caramelization that makes this dish sing.
  • Farro really does need that rinse, even though it feels unnecessary; it removes a starch layer that otherwise makes it gummy.
03 -
  • Invest five minutes in even cutting—uniform pieces of squash and Brussels sprouts roast evenly and look more intentional in the finished bowl.
  • Taste the farro while it simmers; you want it tender but with a slight resistance when you bite, not mushy.
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