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What You Get
Roasted butternut squash
Roasted scallion vinaigrette
To prep the grain bowls, preheat the oven to 450°F. Line a sheet pan with parchment or foil. Pile the butternut cubes on the prepared pan, drizzle with 2 tablespoons olive oil, and season with salt and pepper. Transfer the pan to the oven and roast until the butternut is tender, 20 to 25 minutes. Transfer to an airtight container and store in the refrigerator.
Reheat the butternut squash, half of the black beans, and the farro in the microwave until warmed through. To build the bowls, add the farro and a handful of arugula to each bowl. Top with the black beans, and butternut squash, and season with salt and pepper. Drizzle with the vinaigrette and serve warm.