Butternut Squash Power Bowls

I like a meal that’s filling, leans toward the healthy so as not to bog me down too much, and of course tastes fantastic. This is it. So hearty and adaptable, and don’t be put off by the long list of ingredients. Bowls typically have loads of ingredients because it’s the difference in flavors and textures that really make them sing. Add in the the pickled red onions will stay fresh in the fridge for a couple of weeks, and you’ll use the various components in different ways. Plus, the vinaigrette is so good, you may want to make a little extra and store it in the fridge too.

Ingredients

• 1 tablespoon extra-virgin olive oil

• 1 small butternut squash, peeled and cubed

• kosher salt

• pepper

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon garlic powder

• 1 cup dry pearled or quick-cook farro

• 3 cups vegetable both, lower-sodium

• 1-2 cup fresh spinach, chopped

Vinaigrette

• 1/4 cup extra-virgin olive oil

• 1 1/2 tablespoon apple cider vinegar

• 1 tablespoon maple syrup

• 1 tablespoon Dijon mustard

• kosher salt

• pepper

Quick-Pickled Red Onions

• 1 small red onion, sliced

• hot water

• 3/4 cup white vinegar

• 1 teaspoon kosher salt

• 1 teaspoon sugar

Toppings

• Sliced avocado

• 1/4 cup pistachios

Preheat oven to 425°F.

On a baking sheet, toss the butternut squash with 1 tablespoon olive oil, smoked paprika, garlic powder, and salt. Place baking sheet in the oven, and roast for 20-25 minutes, stirring once halfway through, until tender.

Combine farro and broth in a small saucepan and bring to a boil. Reduce heat to low and cook until farro is tender, about 15 minutes. Drain off any liquid and return to the pan. Stir in spinach.

Prepare dressing by combining vinegar, mustard, honey, salt, and pepper in a small bowl; drizzle in olive oil while stirring with a whisk.

Assemble bowls by dividing farro and spinach mixture into bowls. Add squash on top, and top with avocado, pistachios, and pickled red onions. Drizzle with dressing and serve immediately.

To pickle red onions:

Start several cups of water on to boil. Peel and thinly slice the onion. Add the sugar and salt to the vinegar in the container you will be using to store the onions. Stir to dissolve. Place the sliced onions into a strainer and pour the boiling water over the onions to wilt. Add the onions to the vinegar container. Onions will be ready in 30 minutes, but can store in the fridge for a couple of weeks.