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Butternut Squash Kale and Farro Bowl with Eggs Recipe

★★★★★

4.6 from 63 reviews
  • Author: Mariam
  • Total Time: 35 minutes
  • Yield: 2 servings 1x
  • Diet: Vegetarian

Description

This wholesome Butternut Squash Kale and Farro Bowl with Eggs is a nutrient-packed, comforting dish that combines roasted butternut squash and kale seasoned with warm spices, nutty farro, creamy aged white cheddar, and perfectly cooked eggs. Ideal for breakfast or a nourishing meal any time of day, this recipe offers vibrant flavors and a satisfying texture contrast.

Ingredients

Scale

Vegetables

  • 4 cups Butternut Squash, peeled and cubed
  • 2 cups Kale, chopped

Grains

  • 1/2 cup Farro (dry)

Spices & Seasonings

  • 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

Dairy

  • 1 ounce Aged White Cheddar, shredded or crumbled

Protein

  • 4 Eggs

Others

  • Coconut oil cooking spray (for baking sheet)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) and prepare a large baking sheet by spraying it with coconut oil cooking spray to prevent sticking.
  2. Roast Butternut Squash: Spread the 4 cups of cubed butternut squash evenly on the baking sheet in a single layer and bake for approximately 10 minutes to start softening the squash.
  3. Add Kale and Continue Roasting: Remove the baking sheet from the oven, add 2 cups of chopped kale to the butternut squash, toss to combine using a spatula or wooden spoon, then return the sheet to the oven and bake for another 5-6 minutes until the squash is fully soft and roasted through, and the kale is wilted.
  4. Season Roasted Veggies: Take the roasted butternut squash and kale out of the oven and sprinkle with the smoked paprika, ground turmeric, sea salt, ground black pepper, and chipotle seasoning. Toss thoroughly to coat the vegetables evenly with the spices.
  5. Cook Farro: In a small saucepan, combine 1/2 cup dry farro with 1 cup water, bring to a boil, then reduce heat to low and simmer uncovered for about 15 minutes, or until the farro is tender and the water is absorbed. Drain any excess water if present.
  6. Cook Eggs: While the farro and veggies finish cooking, heat a skillet over medium heat and cook 4 eggs to your preference. This recipe recommends leaving the yolks runny to allow them to spread over the bowl for extra creaminess.
  7. Assemble Bowls: To assemble each bowl, start with a layer of cooked farro, add half of the roasted butternut squash and kale mixture, sprinkle with aged white cheddar, and top with two cooked eggs. Optionally, sprinkle additional smoked paprika and black pepper over the eggs for extra flavor.
  8. Serve and Enjoy: Serve the bowls warm and enjoy this hearty, flavorful meal packed with wholesome ingredients and tasty spices.

Notes

  • You can substitute farro with other grains such as quinoa or barley if preferred.
  • For a vegan version, omit the eggs and cheddar, or substitute with plant-based cheese and tofu scramble.
  • Adjust the chipotle seasoning amount to control the level of spiciness.
  • Roasting the squash and kale together helps blend the flavors and softens the veggies evenly.
  • Cook eggs to your liking; poached eggs also work well as a topping for this bowl.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Keywords: butternut squash kale farro bowl, roasted veggies bowl, healthy breakfast bowl, vegetarian grain bowl, easy fall recipe

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Find it online: https://aromaofgrandma.com/butternut-squash-kale-and-farro-bowl-with-eggs-recipe/