Save There's something about October that makes me crave bowls filled with things that taste like they just came from the farmers market. My neighbor knocked on my door one crisp morning with a basket of butternut squash and Brussels sprouts, and instead of the usual roasted side dishes, I decided to build something that could hold all of autumn at once. This bowl came together almost by accident, with roasted vegetables finding their way over warm grains, and suddenly it became the meal I make whenever I want to feel like I'm cooking something both nourishing and celebratory.
I made this for my sister on a Saturday when she was going through a phase of trying to eat better, and watching her face light up at how satisfying it was made me understand that healthy eating doesn't have to feel like deprivation. She came back for seconds and asked if I'd make it for her dinner parties, which tells you something about how this bowl manages to feel both wholesome and impressive.
Ingredients
- Butternut squash, peeled and cubed (2 cups): Buy pre-cut if you're short on time, though peeling it yourself means you control the chunk size and get better caramelization on the edges.
- Brussels sprouts, trimmed and halved (2 cups): Don't skip halving them because flat edges are what make that golden, crispy exterior happen.
- Kale, stems removed and leaves chopped (2 cups): Massaging it gently with a splash of water mellows the toughness without needing salt or oil first.
- Apple, cored and sliced (1 large): A Granny Smith stays firm while baking, but if you prefer sweeter, try a Honeycrisp.
- Farro, uncooked (1 cup): This grain has a chewy texture that catches and holds onto all the roasted flavors, though quinoa works if you need gluten-free.
- Vegetable broth or water (2 cups): Broth adds depth, but water works perfectly fine if that's what you have.
- Olive oil (3 tbsp): Divide it between the vegetables and apples so everything gets a proper kiss of heat.
- Sea salt (1 tsp), black pepper (1/2 tsp), smoked paprika (1/2 tsp): These three make the roasted vegetables taste intentional, not just cooked.
- Ground cinnamon (1/2 tsp): Just enough to whisper sweetness onto the apples without overpowering.
- Toasted pumpkin seeds (1/4 cup), dried cranberries (2 tbsp): These toppings add crunch and tartness that makes every bite interesting.
- Crumbled feta or vegan cheese (2 tbsp, optional): Use this if you want richness, skip it if you prefer the pure vegetable flavors.
Instructions
- Heat your oven and prep your sheets:
- Set the oven to 425°F and line two baking sheets with parchment paper so nothing sticks and cleanup is quick. This high heat is what turns those vegetables golden instead of just soft.
- Season and arrange the squash and Brussels sprouts:
- Toss them together with two tablespoons of olive oil, salt, pepper, and smoked paprika until every piece is coated. Spread them in a single layer so they roast instead of steam, and you'll hear them start to sizzle the moment they hit the hot pan.
- Prepare the apples separately:
- Slice them and lay them on the second sheet, drizzling with the remaining olive oil and sprinkling with cinnamon. Keeping them separate means they won't overcook while you wait for the squash to finish.
- Start roasting:
- Both sheets go in at the same time, though the apples only need about fifteen minutes while the squash and sprouts need twenty-five to thirty. Stir the vegetables halfway through so the edges that touched the pan get a turn in the heat.
- Cook the grain while everything roasts:
- Rinse the farro under cold water, then bring your broth to a boil in a medium saucepan. Add the rinsed grain, reduce heat to low, cover, and let it simmer for twenty to twenty-five minutes until it's tender and has absorbed most of the liquid. The kitchen will smell almost nutty at this point.
- Wilt the kale:
- Once the roasted vegetables are nearly done, heat a skillet over medium heat and add the chopped kale with just a splash of water. Stir for two to three minutes until it softens and turns a darker green, then set it aside.
- Build your bowls:
- Divide the cooked farro among four bowls as your base. Arrange the roasted squash, Brussels sprouts, sautéed kale, and roasted apples on top in whatever way makes you happy.
- Garnish and serve:
- Scatter pumpkin seeds, dried cranberries, and cheese if you're using it over each bowl. Serve while everything is still warm so the grains are soft and the vegetables keep their slight warmth.
Save There was a moment during a quiet Thursday night when I was eating this alone and realized I'd made something that worked just as well for a solo dinner as it did for company. That's when I knew this bowl had become more than just a seasonal recipe, it became a reliable friend in the kitchen.
Why Roasting Changes Everything
Roasting vegetables at high heat isn't just cooking them, it's coaxing out sugars and creating caramelization that makes even plain butternut squash taste like it's been seasoned with intention. The Maillard reaction that creates those golden, slightly crispy edges is what makes this bowl taste restaurant-quality, and it happens because you're not boiling or steaming, you're letting the heat do real work.
Building Bowls That Feel Complete
The secret to a satisfying bowl is layering textures and temperatures so every spoonful feels different. You want something warm from the grains, something still slightly warm from roasting, something that might be cool if the apples have started to set, and something crunchy from the seeds that adds contrast to everything soft. This isn't overthinking it, it's actually just paying attention to what makes eating interesting.
Ways to Make This Bowl Yours
This recipe is more flexible than it looks because the only thing that really matters is balancing roasted vegetables, a chewy grain, and something that adds brightness or crunch. Pears work beautifully instead of apples, roasted chickpeas can stand in for feta if you want protein that's plant-based, and brown rice is a perfect substitute if you don't have farro on hand.
- Try roasting a handful of chickpeas tossed with smoked paprika for extra protein and crunch.
- Swap the apples for pears or even roasted grapes if you want something different but still seasonal.
- Make it gluten-free by using quinoa or brown rice instead of farro, and it's just as delicious.
Save This bowl taught me that autumn cooking doesn't have to be heavy, and that the best seasonal meals are the ones you can make again and again without getting tired of them. Every time I make it, I'm grateful for vegetables that roast beautifully and a formula that just works.
Recipe Help & Answers
- → Can I make this bowl gluten-free?
Yes, simply substitute farro with quinoa or brown rice. Both options keep the cooking time similar and maintain the nutritious profile of the dish.
- → How long do leftovers keep?
Store assembled bowls in an airtight container for up to 4 days. Keep toppings like pumpkin seeds separate to maintain crunch. Reheat gently or enjoy cold.
- → What protein sources work well?
Add roasted chickpeas, baked tofu, or grilled chicken. A simple fried egg on top also makes a satisfying addition for breakfast-inspired bowls.
- → Can I prepare components ahead?
Absolutely. Roast vegetables and cook grains up to 3 days in advance. Store separately and assemble when ready to serve for optimal texture and freshness.
- → What other seasonal vegetables can I use?
Sweet potatoes, parsnips, beets, or cauliflower all roast beautifully. Swap kale for spinach or Swiss chard depending on preference and availability.