Ingredients:

  • 1 large (2 lb / 900g) butternut squash, peeled and cubed into 1-inch pieces
  • 2 tbsp (30ml) extra virgin olive oil
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) cracked black pepper
  • 1 cup (190g) uncooked brown rice or farro
  • 2 cups (480ml) vegetable broth
  • 1 pinch (1g) salt
  • 2 tbsp (30g) white miso paste
  • 1 tbsp (15ml) maple syrup
  • 1 tbsp (15ml) rice vinegar
  • 1 tbsp (15ml) toasted sesame oil
  • 1 tsp (5g) freshly grated ginger
  • 1-2 tbsp (15-30ml) warm water
  • 4 cups (120g) curly kale, stems removed and torn
  • 1 tbsp (15ml) lemon juice
  • 1 large (150g) avocado, sliced
  • ¼ cup (35g) toasted pumpkin seeds (pepitas)
  • ¼ cup (15g) dried cranberries or pomegranate seeds

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper on the baking sheet. Spread them in a single layer to ensure they roast rather than steam. Bake for 25-30 minutes, tossing halfway through, until the edges are mahogany-colored and the centers are tender when pierced with a fork.
  2. Combine the rice or farro with vegetable broth and a pinch of salt in the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer. For brown rice, cook for 40-45 minutes; for farro, check package instructions (usually 20-30 mins). Once done, let it sit covered for 5 minutes before fluffing with a fork.
  3. In a small jar or bowl, whisk together the miso paste, maple syrup, rice vinegar, sesame oil, and grated ginger. Gradually whisk in warm water one tablespoon at a time until the dressing reaches a pourable, creamy consistency.
  4. Place the torn kale in a large bowl with lemon juice and a tiny pinch of salt. Use your hands to massage the leaves for 2-3 minutes until the kale softens and turns a deep, vibrant green.
  5. Divide the fluffy grains among four bowls. Top with a generous portion of roasted butternut squash and massaged kale. Arrange avocado slices on top and garnish with pumpkin seeds and dried cranberries. Drizzle the miso dressing liberally over each bowl just before serving.