Log in to your account to save this recipe, or create an account and start building out your cookbook
Cooking 101
Herby butternut squash brings the fall flavors front and center in this flavor-packed buddha bowl.
Chef Tip: To cut a butternut squash, start by peeling off the skin with a vegetable peeler. Then, slice 1/2 inch off the top and bottom, and slice in half lengthwise. Scoop out the seeds and pith, and you're ready to cut the squash into bite sized chunks.
Butternut squash (or delicata/ acorn squash), cut into bite sized chunks
Olive oil
Salt
2 cups farro cooked as per package instructions
2 cups baby arugula
½ cup crumbled goat’s cheese
¼ cup dried cranberries
½ cup toasted walnuts, chopped
Preheat your oven to 400F
In a large bowl, toss the squash with olive oil, salt and ½ a pouch of the Herby Chimichurri
Place the squash on a parchment lined baking sheet tray and roast until the squash is tender but is beginning to caramelize
In the meanwhile, toss the farro with a ¼ pouch of the chimichurri and dress your greens with olive oil and salt
To assemble the bowl, generously serve the farro and top it with the roasted squash, dressed greens, goat’s cheese, cranberries, and walnuts. Squeeze some more chimichurri and serve immediately
Traditionally spooned over grilled meats, this peppy South American sauce is packed with fresh parsley and fragrant oregano. Drizzle it on…
We will answer all your questions about the products or give you tips on how to make a perfectly crispy pizza crust
