Butternut Squash Harvest Bowl with Maple Tahini Drizzle
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. It's very filling and high in both protein and fiber.
Servings 5 servings
Calories 528kcal
Ingredients
For the bowl
- 1 pound or 2-3 cups of already cooked chicken. Use rotisserie or batch cook chicken the day before. Can also cook raw chicken. See notes.
- 1 medium butternut squash, peeled and cubed
- 1½ cups Brussel sprouts, halved or quartered
- 1 cup uncooked farro or preferred grain: rice, orzo, barley, quinoa
- 3/4 cup goat cheese sub: feta cheese
- 1/2-1 cup chopped pecans
- Olive oil or avocado spray, salt and pepper to taste.
For the dressing
- 1½ tablespoons maple syrup
- 1/4 cup tahini
- 1 tablespoon red wine or apple cider vinegar or more for drizzling
- Juice of 1/2 a lemon
- 1 tablespoon water
- Pinch of salt and pepper
Instructions
- 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. Dice into small, bite-sized cubes - about 1 inch. 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. 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.
Notes
- 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!
- To make this bowl gluten-free, sub with quinoa or rice.
- Make it easier: batch cook chicken and preferred grain the night before, use a rotisserie chicken, or even frozen butternut squash cubes.
- Lower the calories: use about 1/4 cup of cooked farro and less chopped pecans per bowl.
Nutrition
Calories: 528kcal