---
title: Butternut Squash Power Bowl
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/w10-r8-5a5ce8952c3e0834351eb4b1
servings: 2
prep time: 10 minutes
cook time: 30 minutes
time required: 40 minutes
difficulty: Easy
allergens:
  - Wheat
  - Tree Nuts
  - Milk
tags:
  - Veggie
  - Quick
  - Healthy
  - Bowl
rating: 4.0
rating_count: 1000
source_chef: Recipe Development Team
image: "https://images.recipes.furrysalamander.com/Bowl%20Recipes/butternut-squash-power-bowl.avif"
---

#medium pot{} @farro{1%cup}(rinsed) @veggie stock concentrate{1%unit} @water{3½%cups} -- Stir together, bring to a boil, and simmer until tender, ~{30%minutes} to ~{35%minutes}. Add a splash of water if it evaporates early.

#baking sheet{} @butternut squash{1%unit}(peeled and cubed) @vegetable oil{2%tsp} @salt{1%pinch} @black pepper{1%pinch} -- Toss squash and oil on sheet. Season and roast at 425°F until browned, ~{30%minutes}, tossing halfway through.

#small bowl{} @yellow onion{1%unit}(diced) @garlic{2%cloves}(minced) @shallot{2%unit}(thinly sliced) @parsley{1%unit}(chopped) @white wine vinegar{2%tbsp} @sugar{½%tsp} -- Toss shallot, vinegar, and sugar in bowl. Season and set aside to pickle.

#large skillet{} @pistachios{2%tbsp} -- Toast over medium heat until fragrant, ~{3%minutes} to ~{4%minutes}. Watch closely to prevent burning. Remove, cool, and roughly chop.

@olive oil{1%tbsp} @parmesan cheese{2%tbsp} @butter{1%tbsp} -- Heat oil in skillet over medium-high. Sauté onion ~{3%minutes} until soft. Add garlic, cook ~{1%minute}. Drain farro and add to skillet. Stir in half pistachios, half parmesan, and butter. Remove from heat.

-- Toss pickled shallot and liquid into farro mixture. Divide between bowls, top with roasted squash, remaining pistachios, parmesan, and parsley. Serve immediately.