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Butternut Squash Power Bowl

Butternut Squash Power Bowl

with Farro, Pistachios, and Pickled Shallot

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Treat yourself to a power half hour with this 30-minute meal that has some seriously nourishing ingredients. Between the vitamin A– and C–loaded butternut squash, fiber-packing farro, and mineral-rich pistachios, every bite is loaded with nutritious deliciousness. But this dish also goes beyond feel-good wholesomeness: thanks to pickled shallot and Parmesan, it’s got some swagger and bite, too.

Allergens:WheatTree NutsMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time40 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

¾ cup

Farro

(ContainsWheat)

1 unit

Veggie Stock Concentrate

12 ounce

Butternut Squash

1 unit

Yellow Onion

2 clove

Garlic

1 unit

Shallot

¼ ounce

Parsley

5 teaspoon

White Wine Vinegar

1 ounce

Pistachios

(ContainsTree Nuts)

¼ cup

Parmesan Cheese

(ContainsMilk)

Not included in your delivery

½ teaspoon

Sugar

2 teaspoon

Vegetable Oil

2 teaspoon

Olive Oil

1 tablespoon

Butter

(ContainsMilk)

Salt

Black Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2385 kJ
Calories570 kcal
Fat26 g
Saturated Fat9 g
Carbohydrate72 g
Sugar10 g
Dietary Fiber10 g
Protein19 g
Cholesterol30 mg
Sodium360 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Baking Sheet
Small Bowl
Large Pan
Strainer
Instructionsarrow up iconarrow up icon
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1

Adjust rack to middle position and preheat oven to 425 degrees. In a medium pot, stir together farro, stock concentrate, and 3½ cups water. Bring to a boil and cook until tender, 30-35 minutes total. TIP: If water evaporates before farro is done, add a splash more.

2

Wash and dry all produce. Toss squash with a large drizzle of oil on a baking sheet. Season with salt and pepper. Roast in oven until tender and browned, about 30 minutes, tossing halfway through.

3

Meanwhile, halve, peel, and dice onion. Mince or grate garlic. Halve, peel, and thinly slice shallot. Finely chop parsley. Place shallot, vinegar, and ½ tsp sugar in a small bowl. Season with salt and pepper, then toss to combine. Set aside.

4

Heat a large pan over medium heat. Add pistachios and toss frequently until toasted and fragrant, 3-4 minutes. (TIP: If nuts seem like they might burn, remove pan from heat for a few seconds.) Remove from pan and set aside to cool. Roughly chop once cool enough to handle.

5

A few minutes before farro is done, heat a large drizzle of olive oil in pan used for nuts over medium-high heat. Add onion. Cook, tossing frequently, until softened, 3-4 minutes. Add garlic and cook, tossing, until fragrant, 1 minute more. Once farro is tender, drain any excess water, then toss into pan with onion and garlic. Stir in half the pistachios, half the Parmesan, and 1 TBSP butter. Remove pan from heat.

6

Add half the shallot and all of its pickling liquid to pan with farro. Toss to combine and melt butter. Season with salt and pepper. Divide farro mixture between bowls. Top with squash. Sprinkle with remaining pistachios and Parmesan. Garnish with remaining shallot (if desired) and parsley.