Special Seasonal Recipe

Preheat & prep vegetables

Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment. In a large bowl, combine cubed butternut squash, carrots, beets, and red onion.

Season & roast

Toss the vegetables with 2 tablespoons olive oil, maple syrup, smoked paprika, fresh thyme, 3/4 teaspoon salt and 1/2 teaspoon black pepper until evenly coated. Spread in a single layer on the prepared baking sheet. Roast for 30–35 minutes, turning once after 15–18 minutes, until vegetables are tender and golden at the edges. If beets are very dense, you can partially par-cook them (steam 5–8 minutes) before roasting.

Cook the grain

While vegetables roast, rinse farro under cold water. In a medium saucepan, combine farro and 2 1/2 cups vegetable stock (or water) with a pinch of salt. Bring to a boil, reduce to a simmer, cover and cook until tender—pearled farro 20–25 minutes, brown rice 35–45 minutes. Drain any excess liquid and fluff with a fork. Stir in remaining 1 tablespoon olive oil, remaining 1/4 teaspoon salt and 1/2 teaspoon black pepper to taste.

Wilt the greens (optional)

If you prefer warmed greens, place baby kale in a large skillet over medium heat with a splash (about 1 tsp) of olive oil and a pinch of salt. Sauté for 1–2 minutes until just wilted. Alternatively, leave greens raw for a fresher crunch.

When vegetables are done, remove from oven and let cool 3–5 minutes so they hold shape when plated.

Make dressing

In a small bowl whisk together tahini, fresh orange juice, lemon juice, minced garlic, honey (or maple syrup), soy sauce, and crushed red pepper if using. Add warm water 1 tablespoon at a time until dressing reaches a pourable but creamy consistency (about 2 tablespoons). Taste and adjust acidity or sweetness as desired.

Toast seeds (if needed)

In a small dry skillet over medium heat, toast pumpkin seeds for 2–3 minutes, shaking the pan frequently, until fragrant and lightly browned. Remove from heat and let cool.

Assemble bowls: divide farro among 4 bowls (about 3/4 cup cooked per serving). Top with roasted vegetables and a handful of baby kale or mixed greens. Drizzle 1–1 1/2 tablespoons citrus-tahini dressing over each bowl. Finish with toasted pumpkin seeds and pomegranate seeds if using. Adjust salt and pepper to taste and serve warm or at room temperature.