Autumn Squash Bowl
A composed bowl of roasted winter squash with swappable proteins, grains, and toppings. Warm, vegetable-forward, and assembled to order.
Ingredients
Method
Preheat oven to 400°F. Halve and seed the squash, then cut into 0.5-inch wedges. Toss with olive oil, salt, and pepper.
Spread squash on a sheet pan and roast for 30–35 minutes until edges are caramelized and flesh is fork-tender.
While squash roasts, warm grain, sauté greens with a pinch of salt until wilted, and prepare or warm protein.
Divide warm grain between bowls. Top with roasted squash, sautéed chard, protein, sliced red onion, and pomegranate arils.
Sprinkle with toasted pumpkin seeds and drizzle tahini-lemon dressing over the top. Serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
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