This nourishing bowl is filled with whole grain farro, roasted squash, and crisp veggies. The flavorful spinach and feta pesto is a delicious twist on the classic. Make a double batch to have extra on hand for the week.
Preheat: Put the racks in the upper- and lower-thirds of oven; preheat to 400°F (200°C).
Cook farro: Add farro and broth to a medium saucepan. Cover with the lid slightly ajar, bring to a boil over medium-high heat. Reduce heat to a simmer. Cook until farro is tender, 30 to 40 minutes. If the pot looks like it'll boil dry at any point, add more broth. Drain excess liquid.
Roast squash: Line a baking sheet with parchment and scatter squash over top. Drizzle with grapeseed oil, toss to coat. Sprinkle with salt. Bake on the top rack until golden brown, 20 to 25 minutes, flipping halfway through.
Toast pine nuts: Scatter pine nuts on another baking sheet. Bake on the bottom rack until golden brown, 3 to 5 minutes (watch very carefully, cook times vary!). Set aside to cool.
Make Pesto: Add (cooled) pine nuts, spinach, olive oil, feta, garlic, lemon juice, and salt to a food processor. Pulse until a paste forms, pausing to scrape down the sides as needed. Taste and adjust seasoning.
Assemble: Divide farro and squash among bowls. Top with spinach, radishes, sundried tomatoes, feta, and olives (if using). Add a spoonful or two of pesto (see note 3).
Notes
Farro: You could substitute for whole farro or pearled farro instead. However, their cooking times will vary, so check the package for cooking directions and time.
Squash: Delicata squash doesn't need to be peeled. You can substitute with another type of squash, such as butternut or acorn squash, but adjust cook time accordingly (and peel if needed).
Pesto: This recipe makes a generous serving of pesto. If you have extra, store it in a small sealed container in the fridge. It can be used for pasta, sandwiches, and anywhere else you'd use pesto.