This warm harvest bowl with apples and maple glazed butternut squash is a great make-ahead meal for lunches during the week, or a delicious vegetarian dinner. Either way, it’s the best of fall in a bowl.
I received free Nature’s Earthly Choice wild rice and barley medley, and this recipe appears in their Fall cookbook. All opinions are my own.
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It’s barely starting to cool down in Salt Lake, barely, but my new apartment has been really cold. So it feels like fall inside, even if it doesn’t quite feel like fall outside. This warm harvest bowl with apples and maple glazed butternut squash has everything that I love about fall, right in the bowl. Hearty grains, crunchy tart apples, sweet and silky butternut squash, and bright kale.
how this warm harvest bowl with apples and maple glazed butternut squash fits into my lifestyle
Ever since I got a CSA last year, I realized the glory of seasonal produce. It’s less expensive in season, it’s more delicious, and it’s readily available. While I’m not eating quite as locally as I did, or as I’d like, seasonal produce is still less expensive at the grocery store during it’s season, and still tastes better. Apples are the perfect example of this. As a spoiled Washingtonian, I’m an apple snob, a mealy or mushy apple is something that can ruin my afternoon. So I stick to apples in the fall and early winter, that’s about it.
I love this dish because I can buy a whole butternut squash if I have time to cut it, or grab pre-sliced butternut squash to make dinner really easy. You pretty much do some chopping and assembling, and let the oven and stove do all the work. If a dish is going to take over 30 minutes, I want it to be mostly hands off time, and this is.
How it’ll make your life easier
Like I said before, this recipe is mostly hands off. Chop the kale, apple, and nuts, maybe the butternut squash; drizzle; boil water and then the rice mixture; toss squash; then assemble. If you like to batch cook this is great, if you like to double recipes for leftovers, this is also great. Really, this warm harvest bowl with apples and maple glazed butternut squash has lots of great components that store well and are versatile. You can add more greens to turn it into a salad, you can serve the whole bowl with a pork chop or just one component. Really, the options are endless and endlessly delicious.
Quick Notes on This Recipe
- I bought a whole butternut squash, chopped it, and left the skin on, because it’s a pain to peel these. But if you need to make this bowl as quick as possible- buy precut butternut squash.
- Want to make this into 2+ meals? double the recipe and mix it all together for a 2nd dish or keep ingredients separate to use in other dishes. The maple butternut squash is delicious and would pair really well with pork and so much more. Each component is delicious and super versatile.
- I love all things tangy, I have even added more apple cider vinegar to my leftovers, so if you’re like me, add up to another 1/4 cup apple cider vinegar.
This warm harvest bowl with apples and maple glazed butternut squash is a great make-ahead meal for lunches during the week, or a delicious vegetarian dinner. Either way, it's the best of fall in a bowl.
- 4 cups butternut squash cubed
- 1/4 cup extra virgin olive oil for butternut squash
- 1/8 cup pure maple syrup
- 1/4 teaspoon kosher salt
- 1 bunch kale
- 1 whole honeycrisp apple
- 1/4 cup mixed nuts chopped or slivered
- 2 1/2 cups water
- 1 cup Nature's Earthly Choice wild rice and barley medley
- 1/3 cup extra virgin olive oil
- 1/4 cup apple cider vinegar
- 2 teaspoons dijon mustard
- salt and pepper to taste
- parmesan cheese to taste
Preheat oven to 400 degrees. Boil water in medium pot for wild rice and barley medley. Once water is boiling, add wild rice and barley medley, reduce heat and simmer for 30 minutes.
While rice is cooking, add butternut squash, 1/4 cup olive oil, 1/8 cup maple syrup, and 1/4 teaspoon salt to a lined baking sheet. Mix together, roast in oven for about 30 minutes, or until squash is tender. Turn butternut squash 1-2 times while cooking.
Make salad dressing by mixing together 1/3 cup olive oil, 2 teaspoons dijon mustard, about 1/4 cup apple cider vinegar (add slowly to taste preference). Add salt and pepper to taste. Set aside.
Wash kale and remove stems. Massage kale by rubbing between your hands to soften it. Chop massaged kale, then set aside. Soon before squash and rice are done, chop apple. Set aside.
Remove rice when done, and take butternut squash out of oven when it's soft. Add rice mixture, kale, and butternut squash to large mixing bowl. Mix together. This will soften and warm up the kale. Add apple and mixed nuts. Toss together.
Pour dressing over salad, add parmesan cheese and salt and pepper if needed. Serve immediately or refrigerate for lunches.
This harvest bowl would be delicious with my favorite pomegranate pork that’s done easily & quickly in the Instant Pot.
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Let’s get chatty:
- What are your favorite fall flavors?
- Would you add anything to this warm harvest bowl with apples and maple glazed butternut squash?