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Butternut Squash Winter Harvest Grain Bowl with Curry Sauce

This winter harvest grain bowl is packed with beets, butternut squash and kale over a mixture of farro and quinoa for the perfect nutty, chewy combination.
Course: Lunch & Dinner Recipes
Keyword: Dinner
Skill: intermediate
Servings: 3
Calories: 945kcal

Ingredients

  • For the Salad:
  • 1 large butternut squash (about 3 pounds), peeled and cut into ½" cubes
  • 3 large beets, peeled and cut into ¼” cubes
  • Olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 whole head garlic
  • 1.5 lb Tuscan kale (about 2 large bunches), stemmed, leaves thinly sliced
  • Fresh lemon
  • 2 cups cooked quinoa
  • 2 cups farro
  • .5 cups finely grated Parmesan cheese
  • 1 cups pomegranate seeds (from 1 large pomegranate)
  • For the Yumm Sauce:
  • .5 cups Greek-style plain full or low-fat yogurt
  • 1.5 tsp fresh lemon juice
  • 1 tsp curry powder
  • 1 tsp turmeric powder
  • 2 tsp sweet chili sauce

Instructions

  • Heat oven to 425°F.
  • Peel and cube butternut squash and lay out on a foil lined cookie sheet.
  • Toss together squash, 2 tsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper.
  • Repeat with beets (I like to put them on a separate cookie sheet so I can remove if they finish faster).
  • 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.
  • 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.
  • While squash is roasting make yum sauce by blending all ingredients together.
  • Remove garlic and squash from oven and set aside to cool.
  • Cut off the top of the garlic head and squeeze all of the softened garlic into a medium bowl.
  • 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.
  • Saute for 2-3 minutes until kale begins to wilt.
  • Top with parmesan, almonds, pomegranate seeds and yumm sauce.
  • Transfer to a serving bowl, and sprinkle with toppings.

Nutrition

Serving: 1g | Calories: 945kcal | Carbohydrates: 152.5g | Protein: 42.4g | Fat: 22.1g | Saturated Fat: 8.1g | Cholesterol: 33mg | Sodium: 507mg | Fiber: 19g | Sugar: 19.2g