Farro Bowls with Chipotle Squash and Kale
Roasted acorn squash glazed with chipotle-lime oil tops a hearty farro grain bowl layered with massaged lacinato kale, toasted pepitas, fresh cilantro, and crumbled feta. The chipotle heat balances bright lime and maple sweetness for a satisfying vegetarian meal with textural contrast.
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 large lime, juiced
- 1 tablespoon adobo sauce, from canned chipotle peppers
- 2 cloves garlic, grated on microplane
- 1 teaspoon maple syrup, good quality
- salt, to taste(optional)
- 1 small acorn squash, washed and driedbutternut squash1:1vegetableadds dairy
nuttier flavor, denser texture
- ¾ cup farro, uncooked semi-pearled
- 1 chipotle pepper, canned in adobo, finely chopped
- ½ bunch lacinato kale, ribs removed, finely choppedcurly kale1:1vegetable
requires longer massage time
- ¼ cup fresh cilantro, chopped
- ¼ cup pepitas, toasted
- 2 ounces feta cheese, crumbled
Instructions
- 1
Preheat oven to 425 degrees. Line a large baking sheet with parchment.
- 2
Whisk together olive oil, lime juice, adobo sauce, grated garlic, maple syrup, and salt in a small bowl.
- 3
Slice top and bottom from squash. Halve lengthwise and scoop out seeds and strings. Cut horizontally into 3/4-inch slices and arrange on prepared baking sheet.
- 4
Brush squash slices with oil mixture using about 2 tablespoons total. Roast for 30 minutes until fork tender and lightly browned.
- 5
Cut half the roasted squash into cubes. Leave best-looking slices intact for topping.
- 6
Bring salted water to boil in a small saucepan. Add farro and cook about 15 minutes until al dente. Strain and set aside.
- 7
Place chopped kale in a large mixing bowl. Whisk chopped chipotle pepper into remaining oil mixture and pour over kale.
- 8
Massage kale with dressing by hand for at least 2-3 minutes until tender and darkened. Set aside.
- 9
Heat a small skillet over medium-high heat. Add pepitas and cook 1-2 minutes, shaking pan regularly, until lightly browned and fragrant.
- 10
Add diced squash, cooked farro, cilantro, and toasted pepitas to bowl with kale and toss to combine.
- 11
Taste and adjust seasoning with extra salt and lime juice as needed.
- 12
Transfer to a platter and top with whole squash slices. Sprinkle with feta cheese and serve.
Tips
Use only one chipotle pepper from the can; reserve remaining peppers for other recipes.
Massage kale for the full 2-3 minutes to break down fibers and develop tenderness.
Toast pepitas just before assembly to preserve their crunch.
Good to Know
Refrigerate assembled bowl in airtight container up to 3 days. Squash slices best added fresh before serving to maintain texture.
Prepare farro, roast squash, and massage kale up to 1 day ahead. Toast pepitas fresh. Assemble within 2 hours of serving.
Divide components among bowls or serve family-style from a platter. Drizzle with additional lime juice at table.
Common Mistakes
Use entire can of chipotle peppers to avoid watered-down dressing; recipe specifies one pepper only.
Skip kale massage to avoid a tough, bitter component that won't absorb dressing properly.
Add toasted pepitas too far ahead to avoid losing their crunch.
Substitutions
Dairy-Free Swaps
General Alternatives
requires longer massage time