Go Back
warm harvest bowl with apples and maple glazed butternut squash with wild rice and barley on table

Warm Harvest Bowl with Apples and Maple Glazed Butternut Squash

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.
Course dinner, Lunch
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2 people
Author Rebecca


  • knife
  • cutting board
  • Measuring Spoons
  • Measuring Cups
  • Cookie sheet
  • Parchment paper/baking pad


  • 2 cups butternut squash cubed
  • 2 tablespoons extra virgin olive oil for butternut squash
  • 1 tablespoon pure maple syrup
  • 1/4 teaspoon kosher salt
  • 3 leaves kale
  • 1/2 whole honeycrisp apple
  • 1/8 cup mixed nuts chopped or slivered
  • 1 1/4 cups water
  • 1/2 cup Nature's Earthly Choice wild rice and barley medley
  • 1/8 cup extra virgin olive oil
  • 1/8 cup apple cider vinegar
  • 1 teaspoon dijon mustard
  • salt and pepper to taste
  • parmesan cheese to taste


  • Preheat oven to 400 degrees. Boil 1 1/4 c water in medium pot for wild rice and barley medley. Once water is boiling, add 1/2 c wild rice and barley medley, reduce heat and simmer for 30 minutes. 
  • While rice is cooking, add 2 cups cubed butternut squash, 2 tbsp olive oil, 1 tbsp 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 1/8 cup each olive oil and apple cider vinegar (add slowly to taste preference), 1 teaspoons dijon mustard. 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. 



  • To save time when prepping each ingredient I recommend this order: pour water into pot, turn stove onto medium-high. While water is heating up, chop up and then prepare butternut squash. Roast. While butternut squash is roasting, prepare salad dressing and kale. Remove rice and squash once done, and chop apple at the last minute. Assemble salad from there.
  • 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.