Roasted Butternut Squash and Farro Bowl with Pistachios and Pickled Shallot

This vibrant bowl is packed with nourishing ingredients that come together in just half an hour. Roasted butternut squash brings natural sweetness, while farro adds a hearty, chewy texture. Crunchy pistachios and tangy pickled shallot provide contrast and a sprinkle of Parmesan finishes it off with savory depth.

Every bite is a balance of flavors and textures-sweet, tangy, nutty and savory. It’s a satisfying meal that feels both wholesome and indulgent, perfect for a quick weeknight dinner or meal prep.

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Ingredients

0.75 cup FarroView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

12 ounce Butternut SquashView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 ounce PistachiosView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 425°F. In a medium pot, combine farro, veggie stock concentrate and 3½ cups water. Bring to a boil, then reduce heat and simmer until tender, 30-35 minutes. If water evaporates before farro is done, add a splash more.
2. Meanwhile, wash and dry all produce. Toss butternut squash with a drizzle of vegetable oil on a baking sheet; season with salt and pepper. Roast until tender and browned, about 30 minutes, tossing halfway through.
3. Halve, peel and dice the onion. Mince or grate the garlic. Halve, peel and thinly slice the shallot. Finely chop the parsley. In a small bowl, combine shallot, white wine vinegar and ½ teaspoon sugar. Season with salt and pepper, toss to combine and set aside to pickle.
4. Heat a large pan over medium heat. Add pistachios and toss frequently until toasted and fragrant, 3-4 minutes. If nuts seem like they might burn, remove pan from heat for a few seconds. Transfer to a plate to cool, then roughly chop.
5. A few minutes before farro is done, heat a drizzle of olive oil in the same pan over medium-high heat. Add onion and cook, tossing, until softened, 3-4 minutes. Add garlic and cook 1 minute more. Drain any excess water from farro, then add farro to the pan with onion and garlic. Stir in half the chopped pistachios, half the Parmesan and 1 tablespoon butter. Remove from heat.
6. Add half the pickled shallot and all its pickling liquid to the farro mixture. Toss to combine and melt butter. Season with salt and pepper. Divide farro mixture between bowls. Top with roasted squash. Sprinkle with remaining pistachios and Parmesan. Garnish with remaining pickled shallot (if desired) and parsley.

Recipe Tips

FAQ

Can I use a different grain instead of farro?

Yes, you can substitute farro with barley, spelt or brown rice. Adjust cooking time according to the grain’s package instructions.

How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop with a splash of water.

Can I make this dish vegan?

To make it vegan, omit the Parmesan cheese and use a vegan butter substitute or additional olive oil. The dish will still be delicious.