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.

Cook farro

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.

Roast squash and carrots

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.

Sauté aromatics and bloom 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.

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.

Combine with grain

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.

butternut squash, peeled and cubed (about 1/2-inch)

uncooked farro (or brown rice for gluten-free)

low-sodium vegetable broth

extra-virgin olive oil

unsalted butter (optional for richness)

yellow onion, finely diced

garlic cloves, minced

fresh ginger, grated

ground cinnamon

ground cumin

ground coriander

smoked paprika

red pepper flakes

kosher salt

black pepper, freshly ground

carrots, peeled and chopped

apple, peeled and diced (Honeycrisp or Fuji)

dried cranberries

toasted pepitas (pumpkin seeds)

baby spinach or chopped kale

lemon juice (fresh)

maple syrup

plain Greek yogurt or labneh (optional)

fresh parsley, chopped

Spiced Harvest

Make Spiced Harvest Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Scales & Shells Spiced Harvest Recipe

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Spiced Harvest Recipe

Spiced Harvest Recipe

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