maple roasted butternut squash with farro, hazelnuts, and pomegranate seeds

“Why are you cooking your decorations???” I was asked, once. Both dumbfounded and amused, I continued to take a violent stab into the butternut squash with my pairing knife and popped the whole damn thing into the oven. Forty-five minutes later, I was halving the roasted autumn decor, scooping the seeds out, and calling it dinner. As simple (lazy?) as this sounds, I truly think it’s delicious, and this has been my winter squash cooking method for the better part of my adult life. Don’t get me wrong. Every year, I buy a variety of hard squashes with solid intentions to create something that really says “ah…. it’s fall,” but long work days and play time with the pup get the better of me.

In fact, I was sitting on my bar stool, acting like a durn fool (just kidding, and hopefully your parents blasted country music when you were a kid, too, so you get the reference)… anyway, I was sitting here in my kitchen staring at a pile of about six different types of hard squash that were definitely doomed to die a poked-and-roasted death when a friend shot me a message asking for something pretty to make for a Friendsgiving pot luck. No more, Adi. These beauties deserve much more than that. So, I started browsing my kitchen for ideas, and nearly twenty years later, I’ve finally given the gourd the respect it deserves!

maple roasted butternut squash with farro, hazelnuts, and pomegranate seeds
serves 8

1 medium butternut squash, peeled and cubed (approximately 3 cups of cubes)*
1 medium red onion, thickly sliced
1/3 cup pure maple syrup
1/3 cup water
2 Tbs fresh thyme, divided
1/4 tsp sea salt, plus more to taste
5-6 turns of freshly ground black pepper
1 1/2 cups farro**
4 cups veggie broth
1/2 cup hazelnuts, coarsely chopped
6 strips tempeh bacon***
1/4 cup pomegranate arils

1) Preheat your oven to 425˚ and line a cookie sheet with parchment paper.
2) In a medium mixing bowl, stir the maple syrup and water together. Add the cubed squash and sliced onion, and toss well.
3) Pour mixture onto lined cookie sheet and arrange in one layer. Sprinkle with 1 tablespoon of the thyme, sea salt, and black pepper.

4) Roast at 425˚ for 30 minutes (stirring after 15 minutes) or until the squash is soft. The onions may start to brown a little on the edges, but this is a good thing!
5) While the squash is roasting, cook the farro in the veggie broth according to the package directions. Be sure to drain any excess water and set aside.
6) In a small skillet, toast the chopped hazelnuts on medium-high for 5-6 minutes, or until lightly fragrant, stirring frequently to prevent scorching. Pour the toasted nuts on top of the cooked farro.
7) Using the same skillet, over medium-high heat, cook the tempeh bacon 1-2 minutes on each side, or until lightly browned. Coarsely chop and pour on top of the farro mixture.
8) Once the squash mixture is roasted, add it to the farro mixture. Sprinkle in the pomegranate seeds and remaining 1 tablespoon of thyme, and stir until everything is fully incorporated. Season with additional salt and pepper, if needed, and enjoy!

fall in a bowl

the best way to eat your decor

*It’s easier to peel and cube a squash if it’s already lightly cooked. I just stab it with a knife and pop it in the oven for ten or fifteen minutes. If you’re impatient, though, you can microwave it for two or three minutes, but then you run the risk of your blood turning green, your skin going translucent, and you’ll start to glow in the dark. I kid. Mostly. Alternatively, you can buy pre-cubed butternut squash in your local grocer’s produce department.
**Farro comes in whole-grained, pearled, and semi-pearled, so it’s important to follow the instructions on the package to avoid over or under cooking.
***Lightlife Organic Fakin’ Bacon is my go-to. Well, it is until I can get my own marinated tempeh recipe down.

notes: I made this dish with Friendsgiving celebrations in mind, but my taste tester decided that it was a suitable breakfast right out of the fridge, so, YAY…. it’s a meal that knows no day of the year or hour of the day! As cooking can often be, this is really more of a formula recipe, so if there’s something in here that you don’t care for or don’t have, substitutes are easily made. Just be sure to let us know in the comments what worked or what didn’t for you.

maple roasted butternut squash with farro, hazelnuts, and pomegranate seeds
serves 8

1 medium butternut squash, peeled and cubed (approximately 3 cups of cubes)*
1 medium red onion, thickly sliced
1/3 cup pure maple syrup
1/3 cup water
2 Tbs fresh thyme, divided
1/4 tsp sea salt, plus more to taste
5-6 turns of freshly ground black pepper
1 1/2 cups farro**
4 cups veggie broth
1/2 cup hazelnuts, coarsely chopped
6 strips tempeh bacon***
1/4 cup pomegranate arils

1) Preheat your oven to 425˚ and line a cookie sheet with parchment paper.
2) In a medium mixing bowl, stir the maple syrup and water together. Add the cubed squash and sliced onion, and toss well.
3) Pour mixture onto lined cookie sheet and arrange in one layer. Sprinkle with 1 tablespoon of the thyme, sea salt, and black pepper.
4) Roast at 425˚ for 30 minutes (stirring after 15 minutes) or until the squash is soft. The onions may start to brown a little on the edges, but this is a good thing!
5) While the squash is roasting, cook the farro in the veggie broth according to the package directions. Be sure to drain any excess water and set aside.
6) In a small skillet, toast the chopped hazelnuts on medium-high for 5-6 minutes, or until lightly fragrant, stirring frequently to prevent scorching. Pour the toasted nuts on top of the cooked farro.
7) Using the same skillet, over medium-high heat, cook the tempeh bacon 1-2 minutes on each side, or until lightly browned. Coarsely chop and pour on top of the farro mixture.
8) Once the squash mixture is roasted, add it to the farro mixture. Sprinkle in the pomegranate seeds and remaining 1 tablespoon of thyme, and stir until everything is fully incorporated. Season with additional salt and pepper, if needed, and enjoy!

*It’s easier to peel and cube a squash if it’s already lightly cooked. I just stab it with a knife and pop it in the oven for ten or fifteen minutes. If you’re impatient, though, you can microwave it for two or three minutes, but then you run the risk of your blood turning green, your skin going translucent, and you’ll start to glow in the dark. I kid. Mostly. Alternatively, you can buy pre-cubed butternut squash in your local grocer’s produce department.
**Farro comes in whole-grained, pearled, and semi-pearled, so it’s important to follow the instructions on the package to avoid over or under cooking.
***Lightlife Organic Fakin’ Bacon is my go-to. Well, it is until I can get my own marinated tempeh recipe down.

notes: I made this dish with Friendsgiving celebrations in mind, but my taste tester decided that it was a suitable breakfast right out of the fridge, so, YAY…. it’s a meal that knows no day of the year or hour of the day! As cooking can often be, this is really more of a formula recipe, so if there’s something in here that you don’t care for or don’t have, substitutes are easily made. Just be sure to let us know in the comments what worked or what didn’t for you.