Farro Grain Bowl with Browned Butter Squash

About This Recipe

This bowl draws from the modern American grain-bowl tradition that grew out of farmers-market and fast-casual cooking in the 2000s and 2010s, combining a chewy whole grain with roasted seasonal vegetables and a rich finishing fat. Farro, an ancient wheat grain with a nutty, chewy bite, is simmered until tender but still holds its shape, giving the bowl substance that rice or quinoa doesn't quite match. Browning the butter is the technique that elevates this from a simple roasted-vegetable bowl: melting butter past its liquid stage until the milk solids toast to a nutty brown and the whole kitchen smells faintly of hazelnuts adds a depth that plain butter or oil can't replicate. Tossing the roasted squash in it right out of the oven lets every piece pick up that flavor. Massaged kale, toasted pecans and a sharp apple cider vinaigrette round the bowl out, balancing the richness of the browned butter with acidity and crunch.

Ingredients

Serves 4

• 1 cupfarro(rinsed)
• 3 cupswater or vegetable stock
• 1 mediumbutternut squash(peeled and cubed)
• 3 tbspolive oil
• 1 tspfine sea salt(divided)
• 0.5 tspblack pepper
• 4 tbspunsalted butter
• 4 cupscurly kale(stemmed and thinly sliced)
• 0.5 cuppecans(toasted and roughly chopped)
• 0.33 cupdried cranberries
• 3 tbspapple cider vinegar
• 1 tbspdijon mustard
• 2 tbspolive oil(for vinaigrette)
• 1 tsphoney

Instructions

1. 1

   Cook the farro

   Combine farro and water or stock in a saucepan. Simmer 25-30 minutes until tender but still chewy. Drain any excess liquid and set aside.

2. 2

   Roast the squash

   Toss squash cubes with olive oil, 1/2 teaspoon salt and pepper. Roast at 220C (425F) for 25-30 minutes, flipping halfway, until deeply caramelized at the edges.

3. 3

   Brown the butter

   While the squash roasts, melt butter in a light-colored saucepan over medium heat, swirling occasionally, until it foams, then turns golden and finally a nutty brown with flecks of toasted milk solids, about 5 minutes.

   Watch closely once the foam subsides — browned butter can go from perfect to burnt within 30 seconds.

4. 4

   Toss the squash

   As soon as the squash comes out of the oven, toss it with the browned butter while both are hot.

5. 5

   Massage the kale

   Toss sliced kale with a pinch of salt and massage with your hands for 1-2 minutes until it softens and turns a darker green.

6. 6

   Make the vinaigrette

   Whisk apple cider vinegar, dijon mustard, olive oil, honey and remaining 1/2 teaspoon salt together.

7. 7

   Assemble the bowls

   Divide farro and kale among bowls. Top with browned butter squash, toasted pecans and dried cranberries. Drizzle with vinaigrette and serve.

Variations

• •

  Swap farro for quinoa for a naturally gluten-free version of the bowl.

• •

  Use roasted brussels sprouts instead of butternut squash when squash is out of season.

• •

  Add crumbled feta or goat cheese for extra tang and richness.

Storage

Store components separately in the fridge for up to 4 days. Reheat farro and squash gently in the microwave or a skillet; add kale, pecans and dressing fresh each time so they stay crisp.

Frequently Asked Questions