We're Making This Harvest Grain Bowl with Sweet Curry Sauce All Winter Long

INGREDIENTS

For the Salad:

• 1 large butternut squash (about 3 pounds), peeled and cut into ½" cubes
• 2-3 large beets, peeled and cut into ¼” cubes
• Olive oil
• Kosher salt
• Freshly ground black pepper
• 1 whole head garlic
• 1 ½ pounds Tuscan kale (about 2 large bunches), stemmed, leaves thinly sliced
• Fresh lemon
• 2 cups cooked quinoa
• 2 cups farro
• ½ cup finely grated Parmesan cheese
• 1 cup pomegranate seeds (from 1 large pomegranate)

For the Yumm Sauce:

• ½ cup Greek-style plain full or low-fat yogurt
• 1 ½ teaspoons fresh lemon juice
• 1 teaspoon curry powder
• 1 teaspoon turmeric powder
• 1-2 teaspoons of sweet chili sauce

DIRECTIONS

1. Heat oven to 425°F.
2. Peel and cube butternut squash and lay out on a foil lined cookie sheet.
3. Toss together squash, 2 tsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper.
4. Repeat with beets (I like to put them on a separate cookie sheet so I can remove if they finish faster).
5. Place whole head of garlic on a sheet of aluminum foil, drizzle with 1 tsp. oil, wrap securely in foil and place on baking sheet with squash.
6. Roast, stirring squash and beets occasionally after the first 15 minutes, until squash is golden and tender and garlic is tender, 35–40 minutes. Garlic may require more time than squash.
7. While squash is roasting make yum sauce by blending all ingredients together. 
8. Remove garlic and squash from oven and set aside to cool.
9. Cut off the top of the garlic head and squeeze all of the softened garlic into a medium bowl.
10. Toss grains into a saute pan with 1-2 tablespoons of olive oil, add farro, quinoa, and roasted squash to pan. Cook until grains are warm and toasty. Add kale.
11. Saute for 2-3 minutes until kale begins to wilt.
12. Top with parmesan, almonds, pomegranate seeds and yumm sauce.
13. Transfer to a serving bowl, and sprinkle with toppings.