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Fall Buddha Bowl

Herby butternut squash brings the fall flavors front and center in this flavor-packed buddha bowl.

Chef Tip: To cut a butternut squash, start by peeling off the skin with a vegetable peeler. Then, slice 1/2 inch off the top and bottom, and slice in half lengthwise. Scoop out the seeds and pith, and you're ready to cut the squash into bite sized chunks.


  • Butternut squash (or delicata/ acorn squash), cut into bite sized chunks

  • Olive oil

  • Salt

  • Haven’s Kitchen Herby Chimichurri

  • 2 cups farro cooked as per package instructions

  • 2 cups baby arugula

  • ½ cup crumbled goat’s cheese

  • ¼ cup dried cranberries

  • ½ cup toasted walnuts, chopped



Preheat your oven to 400F


In a large bowl, toss the squash with olive oil, salt and ½ a pouch of the Herby Chimichurri


Place the squash on a parchment lined baking sheet tray and roast until the squash is tender but is beginning to caramelize


In the meanwhile, toss the farro with a ¼ pouch of the chimichurri and dress your greens with olive oil and salt


To assemble the bowl, generously serve the farro and top it with the roasted squash, dressed greens, goat’s cheese, cranberries, and walnuts. Squeeze some more chimichurri and serve immediately

Herby Chimichurri

Traditionally spooned over grilled meats, this peppy South American sauce is packed with fresh parsley and fragrant oregano. Drizzle it on…

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