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Grain Bowls
Recipe
1 hr 20 min

Italian Harvest Bowl

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Italian Harvest Bowl

Not many of us have the luxury of strolling through the food markets of Tuscany in late September, but that doesn't mean we can't bring those flavors together in the comfort of our own homes.

Time

1 hr 20 min

Yield

Serves 2

Why This Recipe Works

To build a bowl that showcases the bounty of an Italian harvest, we started with farro, an ancient Mediterranean wheat grain with a pleasant chew and nutty flavor. For our Italian farmers' market–fresh vegetables, we loved the contrast of bitter radicchio alongside sweet roasted butternut squash. Ripe figs gave our harvest bowl a honey-like and slightly nutty flavor, and crumbled blue cheese on top lent just enough pungency to balance out the sweet and bitter ingredients. As a finishing touch we whipped together a quick, simple balsamic vinaigrette.

Ingredients

Squash

2 pounds butternut squash, peeled, seeded, and cut into ½-inch pieces (7 cups)
1 tablespoon extra-virgin olive oil or vegetable oil
½ teaspoon table salt
¼ teaspoon pepper

Farro

¾ cup whole farro
½ teaspoon table salt

Bowls

2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
¼ teaspoon table salt
¼ teaspoon pepper
3 tablespoons extra-virgin olive oil
2 cups cooked farro
½ head radicchio (5 ounces), cored and cut into 1-inch pieces
¼ cup fresh parsley leaves
1 cup Roasted Butternut Squash
4 fresh figs, halved and sliced thin
¼ cup crumbled blue cheese

Instructions

Cook along with these step-by-step instructions

step 1 imagestep 2 imagestep 3 imagestep 4 image

    Squash

  1. Adjust oven rack to lowest position and heat oven to 450 degrees. Line rimmed baking sheet with aluminum foil. Toss squash with oil, salt, and pepper and spread in even layer on prepared sheet. Roast until well browned and tender, 30 to 35 minutes, stirring once halfway through cooking.

    2. Farro

  2. Bring 2 quarts water to boil in large saucepan. Stir in farro and salt and cook, until tender with slight chew, 15 to 30 minutes. Drain well.

    3. Bowls

  3. Whisk vinegar, mustard, salt, and pepper together in bowl. While whisking constantly, slowly drizzle in oil until combined. Toss farro, radicchio, and parsley with half of vinaigrette to coat then season with salt and pepper to taste. Divide among individual serving bowls then top with roasted squash, figs, and blue cheese. Drizzle with remaining vinaigrette. Serve.

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Italian Harvest Bowl

Recipe By

Published on August 27, 2026

Time

1 hr 20 min

Yield

Serves 2

Italian Harvest Bowl

Ingredients

Squash

2 pounds butternut squash, peeled, seeded, and cut into ½-inch pieces (7 cups)1 tablespoon extra-virgin olive oil or vegetable oil½ teaspoon table salt¼ teaspoon pepper

Farro

¾ cup whole farro½ teaspoon table salt

Bowls

2 tablespoons balsamic vinegar1 teaspoon Dijon mustard¼ teaspoon table salt¼ teaspoon pepper3 tablespoons extra-virgin olive oil2 cups cooked farro½ head radicchio (5 ounces), cored and cut into 1-inch pieces¼ cup fresh parsley leaves1 cup Roasted Butternut Squash4 fresh figs, halved and sliced thin¼ cup crumbled blue cheese

Instructions

    Squash

  1. Adjust oven rack to lowest position and heat oven to 450 degrees. Line rimmed baking sheet with aluminum foil. Toss squash with oil, salt, and pepper and spread in even layer on prepared sheet. Roast until well browned and tender, 30 to 35 minutes, stirring once halfway through cooking.

    2. Farro

  2. Bring 2 quarts water to boil in large saucepan. Stir in farro and salt and cook, until tender with slight chew, 15 to 30 minutes. Drain well.

    3. Bowls

  3. Whisk vinegar, mustard, salt, and pepper together in bowl. While whisking constantly, slowly drizzle in oil until combined. Toss farro, radicchio, and parsley with half of vinaigrette to coat then season with salt and pepper to taste. Divide among individual serving bowls then top with roasted squash, figs, and blue cheese. Drizzle with remaining vinaigrette. Serve.
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