Spiced Harvest Recipe

Cook farro

Rinse the farro under cold water. In a medium saucepan bring 2 cups vegetable broth to a simmer, add the farro, cover, reduce heat to low and cook until tender (about 20–25 minutes for pearled farro; 30–40 minutes for semi-pearled). If using brown rice, follow package instructions (about 40–45 minutes). Drain any excess liquid and set the cooked grain aside, covered.

Roast squash and carrots

Preheat oven to 425°F (220°C). Toss cubed butternut squash and chopped carrots with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/2 teaspoon smoked paprika on a rimmed baking sheet. Spread in a single layer and roast 20–25 minutes, turning once, until edges caramelize and vegetables are tender.

Sauté aromatics and bloom spices

While the squash roasts, heat remaining 1 tablespoon olive oil and butter in a large skillet over medium heat. Add the diced onion and a pinch of salt; sauté 6–8 minutes until soft and translucent. Add minced garlic and grated ginger and cook 30–45 seconds until fragrant. Add ground cinnamon, cumin, coriander, remaining 1/2 teaspoon smoked paprika, and red pepper flakes. Stir and cook 30–60 seconds to bloom the spices.

Add the roasted squash and carrots to the skillet along with the diced apple and dried cranberries. Stir to combine and gently heat 2–3 minutes to allow the apple to soften slightly. Add the baby spinach or chopped kale in batches, stirring until wilted (about 1–2 minutes). Taste and season with the remaining 1 teaspoon kosher salt and adjust black pepper if needed.

Combine with grain

Add the cooked farro (or brown rice) to the skillet and toss everything together gently to distribute the vegetables, fruit, and spices. If the mixture seems dry, add up to 2 tablespoons warm water or reserved font from the farro. Stir in lemon juice and maple syrup to brighten and balance the flavors.

Remove from heat. Fold in toasted pepitas and chopped parsley. If using, serve a spoonful of Greek yogurt on each portion or dollop on the side. Adjust seasoning to taste.