Roasted Butternut Grain Bowl filled with aromatic roasted butternut squash, fiber-packed grains, spicy arugula, all topped off with sweet, tart cranberries and crunchy pepitas. Such an easy and healthy lunch or dinner.
1 medium onion, diced
2 celery stalks, diced
1 butternut squash, peeled and diced
1 tablespoon olive oil
salt and pepper to taste
½ teaspoon ground cardamom
1 teaspoon ground turmeric
1 teaspoon garlic powder
2 grain pouches or ½ cup cooked grain of your choice
⅓ cup pepitas
½ cup dried cranberries
¼ cup extra virgin olive oil
juice from one large lemon
Preheat oven to 400 degrees.
Prepare farro or grain of your choice according to package directions. Or you can use 2 pre-cooked grain pouches.
Toss together onions, celery, and butternut in a large bowl. Drizzle with olive oil and all of the seasonings, toss to coat. Transfer veggies to a shallow baking pan. Roast until browned and tender, about 20 to 25 minutes, or until butternut is fork tender. Tossing occasionally.
While veggies are roasting toast pepitas and make the dressing.
Place a frying pan over medium-high heat. Add pepitas to the pan. Give the pan a shake every so often as the pepitas toast. Warning some may pop. When pepitas are golden brown remove from pan and allow to cool.
For dressing whisk olive oil and lemon juice together, season with salt and pepper.
For serving divide grains between bowls, top with handfuls of arugula and sprinkle with toasted pepitas and dried cranberries. Serve with dressing.