Roasted Delicata Squash Farro Bowl

The first time I made this bowl, it was a rainy Tuesday and I had three mismatched vegetables on my counter. Something about the way the squash caramelized in the oven made the whole house smell like comfort, and I ended up eating standing up at the counter instead of waiting for a proper plate.

I served this to my sister last month when she needed something nourishing but not heavy after being sick. She asked for the dressing recipe before even finishing her first bite, and now she keeps little jars of it in her desk drawer for work lunches.

Ingredients

• 2 medium delicata squash: I love delicata because the skin is edible and gets wonderfully crispy, no peeling needed which saves so much time
• 1 cup farro: This ancient grain has a nutty flavor and satisfying chew that regular rice just cannot match, rinse it well before cooking
• 3 tbsp tahini: The creamy sesame base that makes the dressing feel luxurious and rich without any dairy
• 1 tbsp white miso paste: This is the secret ingredient that adds salty depth and umami you cannot get from regular salt alone
• 2 tbsp lemon juice: Fresh squeezed makes a real difference here, and you need that bright acid to cut through the creamy tahini
• 1 tbsp maple syrup or honey: Just enough to balance the salty miso and tart lemon, use maple syrup to keep it vegan
• 2 cups baby arugula: The peppery bite cuts through the roasted vegetables and adds freshness to each bowl
• 1 avocado: Creamy, buttery slices that make every spoonful feel indulgent

Instructions

Roast the vegetables:

Preheat your oven to 425°F and line a baking sheet with parchment. Toss the sliced squash and red onion with olive oil, salt, and pepper until evenly coated. Spread them out so they have room to breathe and roast for 20 to 25 minutes, flipping halfway through, until everything is golden and tender.

Cook the farro:

Rinse the farro under cold water until the water runs clear. Combine it with 3 cups of water and ½ teaspoon salt in a medium saucepan, bring it to a boil, then reduce heat and simmer uncovered for 25 to 30 minutes until tender but still pleasantly chewy. Drain any excess water and fluff with a fork.

Whisk the dressing:

In a small bowl, combine the tahini, miso paste, lemon juice, maple syrup, rice vinegar, olive oil, grated garlic, and 2 tablespoons of water. Whisk until completely smooth and creamy, adding more water a teaspoon at a time until it reaches a pourable consistency.

Assemble your bowls:

Divide the warm farro among four bowls. Arrange the roasted squash and onions on top along with handfuls of arugula and slices of avocado. Drizzle generously with the miso tahini dressing and finish with toasted pumpkin seeds and fresh herbs if you have them.

Save

This bowl became my go-to work lunch after I realized how well the flavors hold up overnight. The farro absorbs the dressing and the vegetables stay tender, so it actually tastes better the next day.

Make It Your Own

I have swapped farro for quinoa when I need something faster, and brown rice works beautifully if you are gluten free. The dressing is forgiving and pairs well with almost any roasted vegetable you have on hand.

Meal Prep Magic

Roast a big batch of squash and cook a double portion of farro on Sunday. Store everything separately in airtight containers and you can assemble these bowls in under five minutes all week long.

Protein Boost Options

Sometimes I add roasted chickpeas or a soft boiled egg to make it more substantial. Crumbled feta or goat cheese also adds a wonderful tangy richness that complements the miso dressing perfectly.

• Toasted pumpkin seeds add essential crunch and they are so easy to make in a dry pan over medium heat
• The miso tahini dressing also works beautifully on roasted broccoli or as a dip for raw vegetables
• If the dressing thickens in the fridge, just whisk in a teaspoon of warm water before using

Save

Every time I make this now, I remember that rainy Tuesday and how a handful of humble vegetables turned into something I wanted to share with everyone I loved.

Recipe FAQs

→ How do I avoid soggy squash?

Slice delicata into ½-inch half-moons, spread in a single layer with space between pieces, roast at 425°F until golden, and flip once. High heat and even spacing yield caramelized, not soggy, squash.

→ What can I swap for farro?

Use quinoa or brown rice for a gluten-free option, or hulled barley for similar chew. Adjust cooking time and liquid per grain instructions.

→ How do I get a smooth miso-tahini dressing?

Whisk tahini with lemon and a bit of warm water first to loosen, then add miso, maple, rice vinegar and oil. Gradually add water until pourable and strain or blend briefly if extra smoothness is desired.

→ Best method to toast pumpkin seeds?

Toast pepitas in a dry skillet over medium heat, stirring frequently, until fragrant and lightly browned (2–4 minutes). Or spread on a baking sheet and toast at 350°F for 8–10 minutes.

→ How can I add more protein?

Add roasted chickpeas, pan-seared tofu, or crumbled feta/goat cheese for extra protein and richness. For a warm boost, fold in spiced roasted tempeh or grilled chicken if not vegetarian.

→ How should leftovers be stored and reheated?

Store components separately: farro and roasted squash in airtight containers and dressing in a jar. Refrigerate up to 3–4 days. Reheat grains and squash gently in a skillet or oven, then reassemble and dress just before serving.