Dinner

Butternut Squash Kale and Farro Bowl with Eggs Recipe

ByMariam Harutyunyan November 28, 2025November 28, 2025

Introduction

This Butternut Squash Kale and Farro Bowl with Eggs is a nourishing and flavorful meal perfect for any time of day. Roasted vegetables, hearty farro, and runny eggs come together to create a wholesome and satisfying dish.

A white bowl holds a dish with three main layers. The bottom layer is a mix of cooked grains that are light brown and textured like farro or barley. On top of this there is a bright yellow and orange layer of cooked butternut squash pieces mixed with dark green leafy vegetables like kale, showing a soft and chunky texture. The top layer features two sunny-side-up eggs with bright yellow yolks and smooth white cooked whites, sprinkled lightly with red spice and black pepper. The bowl sits on a white marbled surface with a striped white and blue cloth beside it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups Butternut Squash
1/2 teaspoon Smoked Paprika

1/2 teaspoon Ground Turmeric
1/2 teaspoon Sea Salt

1/2 teaspoon Ground Black Pepper
1/4 teaspoon Chipotle Seasoning

1/2 cup Farro
2 cups Kale
1 ounce Aged White Cheddar

4 Eggs

Instructions

Step 1: Preheat your oven to 400 degrees F (200 degrees C). Spray a large baking sheet with coconut oil cooking spray.
Step 2: Spread the butternut squash evenly on the baking sheet in a single layer. Bake for about 10 minutes.

Step 3: Remove the baking sheet from the oven, add the kale, and toss to combine with the squash. Return to the oven and bake for another 5-6 minutes until the squash is tender.
Step 4: Sprinkle the roasted vegetables with smoked paprika, ground turmeric, sea salt, black pepper, and chipotle seasoning. Toss well to coat evenly.
Step 5: While the veggies bake, cook the farro. Combine 1/2 cup dry farro with 1 cup water in a small saucepan, bring to a boil, then reduce heat and simmer for 15 minutes until tender.

Step 6: In a skillet, cook the eggs over medium heat to your preferred doneness. Leaving the yolks runny is recommended to enrich the bowl’s flavors.
Step 7: Assemble the bowls by layering farro first, then half the roasted veggies. Top with aged white cheddar and two cooked eggs. Optionally, sprinkle eggs with extra smoked paprika and black pepper. Serve immediately.

Tips & Variations

Swap farro for quinoa or brown rice if you prefer a gluten-free option.

Add a drizzle of hot sauce for an extra kick of flavor.
Use spinach instead of kale for a milder green.
Grate the cheddar finely to help it melt better over the warm ingredients.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or skillet. For best results, cook fresh eggs when serving rather than reheating hard-cooked eggs.

How to Serve

A white bowl filled with a base layer of cooked grains in light brown shades, mixed with a layer of bright orange roasted squash pieces and dark green chopped leafy vegetables. On top of these, two sunny-side-up eggs with bright yellow yolks and white cooked edges are placed, sprinkled with a small amount of red seasoning. There are a few melted white cheese strands scattered among the squash and greens. The bowl is set on a white marbled surface with a folded blue and white striped cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe ahead of time?

Yes, you can roast the vegetables and cook the farro in advance. Store them separately and reheat before assembling. It’s best to cook the eggs fresh when ready to serve.

Is farro gluten-free?

No, farro contains gluten. If you need a gluten-free alternative, try quinoa, millet, or brown rice instead.

Mariam Harutyunyan