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A bowl with spinach, wild rice, roasted butternut squash, walnuts, pepitas, cranberries, and feta cheese, served with a small container of pesto dressing.
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5 from 1 vote

Hodgepodge Butternut Squash Bowl

This delicious butternut squash bowl recipe is made with maple roasted butternut squash, candied nuts, greens, and a delicious tarragon dressing.
Prep Time30 minutes
Cook Time50 minutes
Total Time1 hour 20 minutes
Course: Dinner
Cuisine: American
Keyword: Butternut Squash Bowl
Servings: 6
Author: Linley Hanson

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

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.
    Diced butternut squash spread evenly on a baking sheet lined with parchment paper.
  • 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.
    A pan filled with a mix of nuts and seeds, predominantly featuring green pumpkin seeds and walnuts, with a light coating, likely for roasting.
  • Place all ingredients for the dressing in a food procesor or blender. Blend until smooth.
    Green sauce in a food processor viewed from above, showing a smooth and evenly blended texture.
  • Toss the farro and wild rice together until combined.
    A white bowl filled with a mix of wild and brown rice. A gold spoon rests in the rice.
  • 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.
    A salad with mixed greens, roasted squash, goat cheese, nuts, seeds, and grains, served with a small bowl of green dressing on the side.

Video

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.

Nutrition

Calories: 564kcal | Carbohydrates: 71g | Protein: 17g | Fat: 28g | Fiber: 9g | Sugar: 23g