These Butternut Squash Grain Bowls are a healthy, so tasty, and filling recipe, full of roasted veggies, greens, and whole grains. All the components are a combination of simple ingredients that add so much flavor and so many textures. For this bowl, I use Barley for the grain because I love how it pairs with all the veggies, and it’s so underused. I use a spicy herb dressing that is SO good and brings so much flavor to the bowl. The goat cheese (use vegan cheese if you want) helps bring a tanginess and creaminess to it. You can totally add more veggies or use other grains if you want or based on what you have on hand. a delicious fall-inspired vegetarian bowl recipe. This makes a super delicious meal and you can meal prep it and keep it. It is so hearty, filling, and cozy which makes it perfect for the weather.

Happy Cooking!

Servings: 3-4 bowls

Prep Time: 20-30 mins

Cooking Time: 30-40 mins

Total Time: About 1 hour

Ingredients: 

Butternut Squash:

• About 3 cups Butternut squash chopped into cubes; about 1.5-2 medium butternut squashes

• 1.5 tbsp Olive oil

• 1.5-2 tsp Chili flakes

• 1.5 tsp cumin

• 1/8 tsp Cinnamon 

• 1.5-2 tbsp everything bagel seasoning 

• About 1.5-2 tsp salt as per taste

• 1/2 tsp pepper

Barley:

• 1.5-2 cups pearl Barley 

• Water to cook it as per package instructions

• 1/2 tsp salt as per taste

Spicy herb Dressing:

• 3-4 tbsp Olive oil

• 2 tbsp Parsley leaves

• 1/4 cup Basil leaves

• 1/2-1 Jalapeño sliced

• 1/2 inch Ginger chopped 

• 1-2 small cloves of Garlic 

• 1-1.5 tbsp Maple syrup 

• 1/2 tbsp Mustard 

• Salt as per taste

• 1/4 tsp Pepper

• 1/4 tsp Cumin

Assembly:

• 1.5-2 Red/Yellow peppers cut into thick slices

• All the butternut squash seeds or 3-4 tbsp pumpkin/sunflower seeds

• 8-10 oz Mixed greens of your choice

• 2.5-4 tbsp crumbled Goat cheese

• 1/2-1 tbsp olive oil

• Salt as per taste

Directions: 

1. Roasted Vegetables: Preheat the oven to 400F and line a large or two smaller baking trays with parchment paper or foil. I like to keep the butternut squash in one tray and the peppers and seeds in one.

2. Chop the butternut squash into cubes, about 1.5 inches. Remove the seeds and wash them and pat them dry.

3. In a bowl, add the chopped butternut squash, olive oil, cumin powder, salt, pepper, chili flakes, and everything bagel seasoning and toss it so it’s coated well.

4. Transfer them to the lined baking tray.

5. Toss chopped peppers in 2 tsp olive oil and transfer to a baking tray.

6. Toss the dried squash seeds in 1 tsp olive oil and 1/2 tsp salt and transfer to a lined baking tray.

7. Roast the vegetables in the oven, and flip them midway. The times each take to cook are:

   • Butternut squash: 25-35 mins

   • Peppers: 15-20 mins

   • Seeds: 10-13 mins

8. Once cooked take them out of the oven and keep them aside.

9. Barley: Cook barley in boiling water and salt as per package instructions. Keep it aside.

10. Roasted Vegetables: Preheat the oven to 380F and line a baking tray with parchment paper or foil.

11. Add the broccoli and papers to the tray along with oil, pepper, and salt. Give it a toss and let it cook in the oven at 380F for 20-25 mins, flipping it midway.

12. Once cooked take them out of the oven and keep them aside.

13. Herb dressing: In a food processor add oil, herbs, jalapenos, mustard, maple syrup, garlic, ginger, cumin powder, salt, and pepper, and blend it all together till absolutely smooth. Keep aside.

14. Assemble:

    • In a bowl spread greens as the base. You can use as much or as little as you want.

    • Top with cooked barley. I like to leave the edges so the greens are visible.

    • Top with the roasted butternut squash and then with peppers.

    • Sprinkle some goat cheese crumbles over it.

    • Drizzle as much of the dressing over everything.

    • Top with roasted seeds.

15. You can eat it two ways- mix everything together or have just as.

16. Enjoy this bowl cold or warm and enjoy!

Notes/Tips:

• The dressing lasts well in an airtight container in the fridge for 1-2 weeks.

• You can add cauliflower florets to the roasted veggies too.

• If you don’t have everything bagel seasoning, you can make your own. The recipe is here.

• Don’t overcook the barley, you want each grain to be individual.

• You can meal prep all the components- grains, dressing, and roasted vegetables and keep them.

• Use any other grains if you want to like quinoa or farro.

• Use Vegan cheese to make this vegan.