Butternut Squash Harvest Bowl
This cozy butternut squash harvest bowl is the perfect balance of hearty, healthy, and satisfying. Roasted butternut squash, Brussels sprouts, chicken, goat cheese and chopped pecans are layered over farro, then finished with a creamy maple tahini dressing that’s nutty, and slightly sweet.
As with the majority of my recipes, this harvest bowl focuses on a satiating, well-balanced meal. Each serving has 33.5 grams of protein and 12 grams of fiber!
Full recipe at moderatelymessyRD.com (link in bio, search for harvest bowl) or:
https://moderatelymessyrd.com/butternut-squash-harvest-bowl/
👩🍳Ingredients:
About 1-1.25 pounds of cooked chicken breast (2 1/2 cups). Use a rotisserie chicken or bake chicken breast the day prior for easy assembly. You can also add the chicken breast on a separate baking sheet and cook it at the same time as the veggies! Or, use your air fryer to cook the chicken.
One medium-sized butternut squash, peeled and cubed. Sub with frozen and already cubed butternut squash for convenience. About 2 1/2 – 3 cups.
About 1 1/2 cups of Brussel sprouts, halved or quartered.
1 cup of uncooked farro. I love the texture and nuttiness of farro but it can be substituted with preferred grain: rice, quinoa, orzo, or barley.
1 cup of chopped pecans.
About 3/4 cup of goat cheese or sub with feta cheese. About 2 tablespoons per bowl.
Olive oil or avocado spray, salt and pepper to taste.
For the dressing:
1 1/2 tablespoons maple syrup
1/4 cup tahini
1 tablespoon apple cider vinegar or red wine vinegar
The juice of 1/2 a lemon
1 tablespoon of water
Pinch of salt and pepper
Detailed Steps:
Directions
Preheat the oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper.
Using a vegetable peeler, peel the skin off of the butternut squash. Sometimes, I find it easier to just cut the skin off with a sharp knife. (find tips here). Cut in half lengthwise. Spoon out the seeds and pulp.
Dice into small, bited-size cubes – about 1 inch cubes. Halve or quarter the Brussel sprouts (I usually buy them already halved).
Spread out the butternut squash and Brussel sprouts on a sheet pan lined with parchment paper. If there is overflow, you may need two sheet pans or cook in batches. See my notes if you have extra veggies!
Spray with avocado oil or olive oil and season well with salt and pepper.
Bake in the oven for about 30 minutes, stirring halfway. The squash should be fork tender and the Brussel sprouts soft with a bite but not burnt.
While the veggies are roasting, cook farro according to package directions. Season well.
Make the maple and tahini drizzle.
Reheat the already cooked chicken or cook using preferred method while the farro and veggies are cooking.
Assemble the bowl: farro as the base (about 1/2 cup) with diced chicken, butternut squash, Brussel sprouts, goat cheese, chopped pecans, and a heavy drizzle of the maple tahini dressing. Note: if you prefer more flavor, I recommend doubling the tahini dressing, drizzling the bowl with apple cider or red wine vinegar, or even hot honey.
Divide the ingredients between 4-5 servings. Store the leftovers in an airtight storage container up to 4 days from when the chicken was cooked!
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The Butternut Squash Harvest Bowl offers a delicious and nourishing meal ideal for those seeking a balance of protein, fiber, and seasonal flavors. Farro, a nutty ancient grain used as the base, is an excellent source of complex carbohydrates and fiber, providing sustained energy and promoting digestive health. Roasted butternut squash and Brussels sprouts add a rich supply of vitamins A, C, and K, along with antioxidants and anti-inflammatory properties. The addition of cooked chicken breast makes this bowl a high-protein dinner, supporting muscle repair and satiety. Goat cheese contributes a creamy texture and tart flavor, along with valuable calcium and probiotics that support bone and gut health. Chopped pecans provide heart-healthy fats, fiber, and a satisfying crunch, complementing the roasted vegetables. The maple tahini dressing highlighted in this recipe combines natural sweetness with creamy, nutty sesame flavors. Tahini, made from ground sesame seeds, is rich in healthy fats, protein, and minerals such as magnesium and iron. The dressing uses apple cider or red wine vinegar and fresh lemon juice to add brightness while aiding digestion. Drizzling this dressing generously over the bowl enhances the flavor while providing beneficial nutrients. Tips to elevate your harvest bowl include doubling the maple tahini dressing for an extra burst of flavor or adding a drizzle of hot honey for a spicy-sweet kick. Cooking the chicken simultaneously with the vegetables in the oven or air fryer streamlines meal prep without sacrificing taste. For convenience, frozen cubed butternut squash can be used instead of fresh. This recipe makes 4-5 servings and keeps well stored in an airtight container for up to four days, making it perfect for meal planning during busy weeks. Swap farro with quinoa, barley, or rice for variety in texture and nutritional profiles. Overall, this Butternut Squash Harvest Bowl is an approachable, nutrient-dense meal that combines wholesome ingredients and comforting fall produce to create a satisfying and protein-packed dish, ideal for anyone looking to enjoy a balanced, flavorful dinner option.
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