Butternut Squash Harvest Bowl with Maple Tahini Drizzle

Harvest Bowl Instructions

This recipe makes 4-5 servings. There are shortcut strategies that you can take – like using a rotisserie chicken or even roasting frozen butternut squash cubes.

Whether you’re trying to eat more vegetables, prep healthy meals ahead of time, or just want something that feels nourishing and indulgent at the same time, this bowl delivers. It’s a great way to use up leftover chicken or farro.

Plus, it’s the kind of meal that feels like comfort food but is packed with nutrition.

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

Directions

1. Preheat the oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper.
2. 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).
3. 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!
4. Spray with avocado oil or olive oil and season well with salt and pepper.
5. 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.
6. While the veggies are roasting, cook farro according to package directions. Season well.
7. Make the maple and tahini drizzle.
8. Reheat the already cooked chicken or cook using preferred method while the farro and veggies are cooking.
9. 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!

Tips for Success

• Make sure to season all of the components well: the farro, chicken, Brussel sprouts and butternut squash.
• The flavor of this bowl is cozy, delicious and mild. If you prefer more flavor, I recommend doubling the dressing. Or, drizzle with vinegar, maple syrup or hot honey.
• Chop off the stem and slice the squash in half after peeling the skin off the butternut squash.
• For less dirty dishes and more convenience, batch cook your preferred grain the night before, use already cooked chicken, or even a microwavable grain pouch.