# What You Need:
→ Vegetables and Fruits
01 - 2 cups butternut squash, peeled and cubed
02 - 2 cups Brussels sprouts, trimmed and halved
03 - 2 cups kale, stems removed and leaves chopped
04 - 1 large apple, cored and sliced
→ Grains
05 - 1 cup farro
06 - 2 cups vegetable broth
→ Seasonings and Oil
07 - 3 tablespoons olive oil
08 - 1 teaspoon sea salt
09 - 1/2 teaspoon black pepper
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon ground cinnamon
→ Toppings
12 - 1/4 cup toasted pumpkin seeds
13 - 2 tablespoons dried cranberries
14 - 2 tablespoons crumbled feta cheese, optional
# Step-by-Step:
01 - Preheat oven to 425 degrees Fahrenheit. Line two baking sheets with parchment paper.
02 - In a mixing bowl, toss butternut squash and Brussels sprouts with 2 tablespoons olive oil, sea salt, black pepper, and smoked paprika. Spread in a single layer on one baking sheet.
03 - Place apple slices on the second baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with ground cinnamon.
04 - Roast squash and Brussels sprouts for 25 to 30 minutes, stirring once halfway through, until golden and tender. Roast apples for 15 minutes, until softened and caramelized.
05 - Rinse farro under cold water. In a medium saucepan, bring vegetable broth to a boil. Add farro, reduce heat to low, cover, and simmer for 20 to 25 minutes until grains are tender. Drain excess liquid if needed.
06 - In a skillet over medium heat, add kale with a splash of water. Cook for 2 to 3 minutes, stirring frequently, until just tender and wilted.
07 - Divide cooked farro evenly among 4 bowls. Top each bowl with roasted squash, Brussels sprouts, wilted kale, and roasted apples.
08 - Garnish each bowl with pumpkin seeds, dried cranberries, and crumbled feta cheese if desired. Serve warm.
