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Fall Buddha Bowl

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.

Ingredients

  • Butternut squash (or delicata/ acorn squash), cut into bite sized chunks

  • Olive oil

  • Salt

  • Haven’s Kitchen Herby Chimichurri

  • 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

Steps

STEP 1

Preheat your oven to 400F

STEP 2

In a large bowl, toss the squash with olive oil, salt and ½ a pouch of the Herby Chimichurri

STEP 3

Place the squash on a parchment lined baking sheet tray and roast until the squash is tender but is beginning to caramelize

STEP 4

In the meanwhile, toss the farro with a ¼ pouch of the chimichurri and dress your greens with olive oil and salt

STEP 5

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

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