Late Summer Harvest Bowls
Caramelized butternut squash, juicy roasted tomatoes and green beans are served with nutty farro and kale pesto for the perfect end-of-summer meal!
Servings: 4 bowls
Calories: 598kcal
Ingredients
For the Bowls
- 2 cups cubed butternut squash about 1 medium-size squash
- 1 lb green beans ends trimmed
- 1 pint cherry tomatoes halved
- 1 cup farro uncooked
- 2 tablespoons extra virgin olive oil
For the Kale Pesto
- 3 cups chopped laminate kale about 1 bundle
- ½ cup raw pecans or preferred nut
- 2 tablespoons lemon juice about 1 small lemon
- 2-3 garlic cloves depending on size
- ½ teaspoon fine sea salt
- ½ cup extra virgin olive oil
Instructions
Prepare the Bowls
- Preheat oven to 400°F. Line 2 baking sheets with parchment paper or silicone mats.
- Arrange the cubes of butternut squash on top of one sheet and toss with 1 tablespoon oil. Spread out so that none of the pieces are touching, sprinkle with salt then bake in the oven for 15 minutes.
- On the other baking pan, arrange the green beans and tomatoes on top. Toss with remaining oil and sprinkle with salt and pepper. Once the squash has baked for 15 minutes, remove from the oven and stir. Transfer back to oven, along with green beans and tomatoes on separate baking sheet. Roast everything for an additional 20 minutes, or until squash is golden and fork tender.
- Meanwhile cook the farro as directed on the package. Strain excess water and set aside.
Prepare the Pesto
- While the ingredients for the bowls are cooking, prepare the pesto by combining everything in a food processor then blend until smooth. Taste Test then add more lemon, oil, or salt, if desired.
- Arrange the cooked farro and roasted vegetables in separate bowls. Top with pesto and enjoy!
Nutrition
Calories: 598kcal | Carbohydrates: 63g | Protein: 11g | Fat: 37g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 25g | Sodium: 327mg | Potassium: 1003mg | Fiber: 15g | Sugar: 9g | Vitamin A: 10394IU | Vitamin C: 74mg | Calcium: 155mg | Iron: 4mg