Fall Vegetable Bowl

Last October, I was standing in my kitchen on a gray afternoon, looking at a farmers market haul that felt almost too beautiful to cook. The butternut squash caught the light from the window, and I suddenly wanted to build something around it, something that tasted like the season itself. That's when this bowl came together, not from a recipe I'd memorized, but from the simple idea of roasting what autumn had to offer and letting each ingredient shine on its own terms.

I made this for my sister's surprise visit last November, and she sat at my counter eating straight from the bowl, asking for the recipe before she'd even finished. What struck me was how the roasted squash had become almost candy-like, and the Brussels sprouts had crisped up in a way that made her forget she'd never been a Brussels sprouts person. Sometimes the simplest meals create the most genuine moments.

Ingredients

• Butternut squash, peeled and cubed (2 cups): The star of the show, it caramelizes beautifully at high heat and brings natural sweetness that balances everything else in the bowl.
• Brussels sprouts, trimmed and halved (2 cups): These become crispy and golden when roasted, shedding their reputation as the vegetable nobody wanted.
• Kale, stems removed and chopped (2 cups): I learned to remove those tough stems the hard way after an unfortunate first attempt, and the tender leaves wilt perfectly with just a splash of water.
• Apple, cored and sliced (1 large): The cinnamon brings out its natural sweetness, and those caramelized edges add texture you won't expect.
• Farro (1 cup): This chewy grain holds its shape and absorbs flavors without becoming mushy, though quinoa and brown rice work beautifully too.
• Vegetable broth or water (2 cups): Using broth instead of water adds subtle flavor that carries through the whole bowl.
• Olive oil (3 tbsp): Good olive oil makes a difference here since it's not hidden in a sauce, it's right there tasting like itself.
• Sea salt (1 tsp), black pepper (1/2 tsp), smoked paprika (1/2 tsp), ground cinnamon (1/2 tsp): These seasonings work together to bridge the roasted vegetables and grains without overpowering anything.
• Toasted pumpkin seeds (1/4 cup), dried cranberries (2 tbsp), and feta or vegan cheese (2 tbsp, optional): These toppings add crunch, tartness, and creaminess that make each spoonful interesting.

Instructions

Get Your Oven Ready:

Preheat to 425°F and line two baking sheets with parchment paper, which saves you from scrubbing and helps everything roast evenly.

Season the Root Vegetables:

Toss your cubed squash and halved Brussels sprouts with 2 tablespoons of olive oil, salt, pepper, and smoked paprika, then spread them in a single layer on the first baking sheet. This is where the magic starts, so don't crowd the pan.

Prepare the Apples:

On the second baking sheet, arrange your apple slices, drizzle with the remaining tablespoon of olive oil, and sprinkle with cinnamon. They'll roast faster than the vegetables, so keep them separate.

Roast Until Golden:

Pop both sheets in the oven and roast the squash and Brussels sprouts for 25 to 30 minutes, stirring once halfway through, until they're golden and tender. Remove the apples after 15 minutes when they're soft and caramelized around the edges.

Cook Your Grains:

While everything roasts, rinse your farro under cold water, then bring the vegetable broth to a boil in a medium saucepan. Add the farro, reduce heat to low, cover, and let it simmer for 20 to 25 minutes until the grains are tender and the liquid is absorbed.

Wilt the Kale:

In a skillet over medium heat, add your chopped kale with just a splash of water and stir for 2 to 3 minutes until it softens and deepens in color. It doesn't take long and makes a huge difference in texture.

Bring It All Together:

Divide the cooked farro among four bowls, then arrange the roasted squash, Brussels sprouts, wilted kale, and caramelized apples on top of each portion. The warm grain acts like a bed that holds everything together.

Add the Final Touches:

Scatter pumpkin seeds and dried cranberries over each bowl, add crumbled feta or vegan cheese if you'd like, and serve while everything's still warm enough to let the flavors mingle.

Save

There was something about sitting down with a bowl of this on a chilly evening, watching the steam rise off the warm grains while the late afternoon light faded outside, that made me realize this wasn't just dinner. It was the kind of meal that says you're taking care of yourself and actually enjoying it.

Why This Bowl Became My Go-To

After making this a handful of times, I stopped thinking of it as a recipe and started thinking of it as a framework. The ratios are forgiving, the technique is straightforward, and there's something deeply satisfying about building a meal where every component has texture and plays a distinct role. It's the kind of cooking that reminds you why you love being in the kitchen in the first place.

Switching Things Up

One evening, I had pears instead of apples and decided to experiment, and honestly, the pear version felt like a completely different dish in the best way. You could also add roasted chickpeas for protein, swap the grains depending on what you have on hand, or even try roasted cauliflower if squash isn't calling to you that week. The beauty here is that the method works so well that you can riff on the ingredients and trust it'll turn out great.

Making It Work for Everyone

What I love most about this bowl is that it's naturally vegetarian and easy to make vegan, gluten-free, or dairy-free depending on who's eating it. You're not making substitutions that feel like compromises, you're just choosing different versions of the same elements and ending up with something equally delicious. This is the kind of meal that brings people together because there's something in it for everyone, and nobody feels like they're eating something different.

• If gluten is a concern, use quinoa or brown rice instead of farro and the timing and flavor profile stay exactly the same.
• For vegan, skip the cheese or use a plant-based version, and the rest of the bowl is naturally plant-based already.
• Vegetable broth makes the grains taste richer than water, so it's worth keeping a carton on hand for nights when you want a little more depth.

Save

This bowl tastes like autumn in the best way, and somehow it makes you feel like you did something special for yourself even though the technique is almost embarrassingly easy. I keep coming back to it because it works.

Recipe FAQs

→ Can I make this bowl gluten-free?

Absolutely. Simply substitute the farro with quinoa or brown rice. Both options cook in similar time frames and work beautifully with the roasted vegetables.

→ How long do leftovers keep?

Store components separately in airtight containers for up to 5 days. Reheat roasted vegetables and grains in the oven or microwave before assembling fresh bowls.

→ Can I add more protein?

Yes, roasted chickpeas, baked tofu, or grilled chicken pair wonderfully. Add these during the final assembly step for a complete meal with extra protein.

→ What other grains work well?

Brown rice, wild rice, quinoa, or wheat berries all make excellent bases. Each brings unique texture and nutty flavor that complements the roasted autumn vegetables.

→ Can I use other seasonal vegetables?

Sweet potatoes, parsnips, turnips, or beets make great substitutes or additions. Adjust roasting times as needed based on vegetable density and size.

→ Is this suitable for meal prep?

Perfect for meal prep. Roast all vegetables and cook grains in advance. Store ingredients separately and assemble bowls throughout the week for quick, nutritious lunches.