Hodgepodge Butternut Squash Bowl
Published 12/7/2024
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We eat this delicious butternut squash bowl at least once a week in the fall and winter. It’s made with roasted butternut squash, rice, greens, and a delicious dressing. Get it in real life at our food truck, Hodgepodge, at Forgotten Star Brewing Co. in Fridley, Minnesota.
Our food truck, Hodgepodge, has now been open for a whole season and we just had our first seasonal menu change. We are very excited about it! We went from using summer ingredients like corn and blueberries and switched to fall and winter ingredients like squash, potatoes, and candied nuts.
We will always have a bowl on the menu at Hodgepodge to cater to both our Fit Foodie Finds followers and people who want a nutrient-dense meal from a food truck. Our summer bowl was this Hodgepodge Bowl with sausage, kale, and blueberry summer salad and it was delish.
Now, you can head to the truck to try this new butternut squash bowl or make it in the comfort of your own home.
Hodgepodge Butternut Squash Bowl Star Ingredients
Make sure to scroll all the way down to the recipe card to get the full ingredient list and written recipe.
Maple butternut squash: we took roasted butternut squash to another level and seasoned it with salt and tossed it with maple syrup. The squash roasts and caramelizes to perfection.
Candied nuts: a quick candied nut is our absolute favorite. The nut mixture for this salad is made up of pepitas and walnuts. They are candied on the stovetop in maple syrup. Once the nuts cool, they are sweet little clusters that give a sweetness to each bite.
Grain mixture: every bowl needs a grain, #amiright? We used a mixture of farro and wild rice. It gives each bite a delicious bite.
Tarragon dressing: a green and tangy dressing goes well with the sweetness of the maple that is folded into different layers of this bowl. We went with a garlicky and tarragon dressing. Yum😋!
Ingredient Swaps
Tarragon –> Basil: If you like the flavor of anise or licorice, you’ll love this dressing. If you’re not a fan, try substituting the tarragon with fresh basil.
Squash–> Sweet potato: If you can’t find butternut squash at the grocery store or prefer another vegetable, sweet potatoes are a great substitution.
Add More Protein
This butternut squash bowl is vegetarian, but if you want to add a boost of protein, we suggest adding, shredded chicken, air-frier tofu, or delicious carnitas.
famous
Sweet Corn Smash Burger
Don’t worry, our seasonal menu change at Hodgepodge didn’t cut our famous sweet corn smash burger. You can still go and grab yourself a delicious burger.
Storage
Store any leftovers in airtight containers in the refrigerator for up to 2-3 days. Keep the dressing separate until serving to maintain freshness.
Hodgepodge Butternut Squash Bowl
Ingredients
Butternut Squash
- 6-8 cups cubed butternut squash, ~2-3 lbs. squash
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 teaspoon sea salt
Maple Nuts
- 1 cup chopped walnuts, raw
- 1 cup pepitas, raw
- 3 tablespoons maple syrup
- ½ teaspoon coarse salt
Tarragon Dressing
- ½ cup fresh tarragon
- 1 tablespoon maple syrup
- 1 tablespoon Greek yogurt
- 1 tablespoon stone ground mustard
- 3 teaspoons red wine vinegar
- 2 teaspoons fresh lemon juice
- 1 clove garlic
- ¼ teaspoon sea salt
Other Ingredients
- 2 cups cooked farro*
- 2 cups cooked wild rice*
- 5 oz. arugula
- 4 oz. goat cheese or crumbled sharp white cheddar cheese
- ½ cup unsweetened dried cranberries
- ½ white onion, minced
Instructions
- Preheat the oven to 425ºF and grease a baking sheet with olive oil.
- Spread the butternut squash over the baking sheet drizzle with olive oil and maple syrup, and season with salt. Toss until coated. Bake for 30-40 minutes or until the squash is fork-tender and caramelized. Be sure to toss the squash periodically.
- Prepare the maple nuts. Heat a large skillet over medium/high heat. Add the walnuts and pepitas to the pan and coat with maple syrup and salt. Toss to coat. Toast the nuts until they begin to brown, shaking the pan periodically to prevent burning.
- Remove the nuts from heat and transfer them to a parchment paper-lined surface. Let them cool completely. The maple syrup with harden and nut clusters should form.
- Place all ingredients for the dressing in a food procesor or blender. Blend until smooth.
- Toss the farro and wild rice together until combined.
- Assemble to bowls by evenly distributing the grains, squash, arugula, nuts, goat cheese, dried cranberries, and onion to 4-6 bowls. Dress the bowls with the tarragon dressing and serve immediately.
Tips & Notes
- Alternative dressing option: Maple Balsamic; 2 tablespoons balsamic vinegar, 3 tablespoons olive oil, 1 tablespoon stone ground mustard, 3 teaspoons apple cider, ¼ teaspoon sea salt
- We used premade wild rice and a premade farro. Most grocery stores sell frozen or premade packaged grains that make for an easy dinner. Feel free to make your own grains at home, know that it will add time.
- If you are meal-prepping this meal, we recommend storing all components in separate air-tight containers.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Yummy! Making this tomorrow. I’ve been making your recipes for myself and for the young adults I mentor, and you never disappoint. It’s always so so good! Thanks and Merry Christmas!