Hodgepodge Butternut Squash Bowl
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegetarian grain bowl with roasted butternut squash, candied walnuts, pumpkin seeds, arugula, goat cheese, and farro or wild rice, dressed in a tarragon vinaigrette. Sweet, nutty, and satisfying as a complete meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 6-8 cups cubed butternut squash (~2-3 lbs. squash)
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 teaspoon sea salt
- 1 cup chopped walnuts (raw)
- 1 cup pepitas (raw)
- 3 tablespoons maple syrup
- ½ teaspoon coarse salt
- ½ cup fresh tarragon
- 1 tablespoon Greek yogurt
- 1 tablespoon stone ground mustard
- 3 teaspoons red wine vinegar
- 2 teaspoons fresh lemon juice
- 1 clove garlic
- ¼ teaspoon sea salt
- 2 cups cooked farro*
- 2 cups cooked wild rice*
- 5 oz. arugula
- 4 oz. goat cheese or crumbled sharp white cheddar cheese
- ½ cup unsweetened dried cranberries
- ½ white onion (minced)
At a glance
PER SERVING · TIME 80M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 50m
- Sodium
- 326mg
- Total sugar
- 29g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1140mg
- Calcium
- 161mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 326MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.