There’s something deeply satisfying about autumnal food—the warmth, the earthiness, and the richness of flavors that suit cooler nights and crisp mornings. This maple roasted pumpkin with farro captures the essence of the season with its comforting texture and well-balanced flavors. As we transition from the heat of summer to the golden hues of autumn, our meals naturally shift to include more nourishing and heartier ingredients. This dish, with its roasted pumpkin, nutty farro, and bursts of sweetness from currants and maple syrup, is a perfect embodiment of the season.
The arrival of autumn brings the joy of seasonal produce, and pumpkins, in their many varieties, are at their peak. I love cooking with Kent or Jap pumpkin, but butternut squash works just as well. Their natural sweetness is enhanced by roasting, and the slight caramelization from the maple syrup adds a delightful depth of flavor.
Farro, an ancient grain with a nutty chewiness, is the perfect accompaniment to roasted vegetables. It has a fascinating history—one that traces back to the diets of early civilizations. Once overshadowed by modern wheat varieties, farro, along with other ancient grains like spelt and freekeh, has regained popularity due to its high nutritional value and delightful texture. If you can’t find farro, brown rice makes an excellent substitute, especially for those following a gluten-free diet.
This dish is both versatile and satisfying. It can be served as a standalone vegetarian meal or as a hearty side dish to complement grilled meats like lamb or chicken. The combination of roasted pumpkin, farro, pistachios, and currants, finished with fresh herbs and a touch of lemon, creates a vibrant and delicious dish that celebrates the best of autumn’s bounty.
Ingredients (Serves 4)
1 kg pumpkin, de-seeded and cut into 8 wedges (Kent or Jap recommended, but butternut works too)
2 red onions, cut into wedges
3 cloves garlic, left whole
3 tablespoons olive oil, divided
1 tablespoon maple syrup
1 cup farro
3 cups vegetable or chicken stock
1 tablespoon lemon juice
1/3 cup shelled pistachios, roughly chopped
1/3 cup currants
3 tablespoons finely chopped parsley and/or chives
100 g baby spinach leaves
Salt and freshly ground black pepper
Instructions
Step 1: Prepare and Roast the Pumpkin
Preheat your oven to 180°C (350°F). Line a large baking tray with parchment paper to prevent sticking and make cleanup easier. Arrange the pumpkin wedges, red onion wedges, and whole garlic cloves in a single layer on the tray. Drizzle with 1 tablespoon of olive oil and season generously with salt and pepper. Toss gently to ensure everything is well-coated.
Place the tray in the oven and roast for 30 minutes. At this point, the pumpkin should be tender and beginning to develop a golden color. Remove the tray from the oven and drizzle the pumpkin with the maple syrup. Return it to the oven for another 5–8 minutes, allowing the syrup to caramelize and create a slightly crisp, flavorful coating. Once done, set the tray aside and let the roasted vegetables cool to room temperature.
Step 2: Cook the Farro
While the pumpkin is roasting, prepare the farro. In a medium-sized pot, bring 3 cups of vegetable or chicken stock to a gentle boil. Add the farro, reduce the heat to low, and simmer for about 20 minutes, or until the grains are tender but still have a pleasant chewiness. If any excess liquid remains after cooking, drain it off.
Transfer the cooked farro to a large mixing bowl. Drizzle with the remaining 2 tablespoons of olive oil and the lemon juice. Stir gently to combine, ensuring the grains absorb the dressing while still warm.
Step 3: Assemble the Dish
To the bowl of farro, add the chopped pistachios, currants, and fresh herbs. Toss everything together until well-mixed. The nuts provide a lovely crunch, the currants add a hint of sweetness, and the herbs bring freshness to balance the dish.
Just before serving, toss the baby spinach leaves with the farro mixture. The residual warmth from the grains will gently wilt the spinach, enhancing its flavor while maintaining a slight bite.
Step 4: Plate and Serve
Divide the roasted pumpkin wedges evenly among four plates. Arrange the roasted red onions and garlic cloves alongside the pumpkin. Spoon the farro and spinach mixture onto each plate, nestling it next to the pumpkin. Finish with a final sprinkle of sea salt and freshly ground black pepper. For an extra touch of richness, drizzle with a little extra virgin olive oil just before serving.
Enjoy this dish as a nourishing vegetarian main course or as a side dish to complement grilled meats such as lamb or chicken.
Cooking Tips & Variations
Pumpkin Alternatives: While Kent, Jap, and butternut pumpkins are ideal, other winter squashes like acorn squash or kabocha can be used for variety.
Grain Substitutions: If you don’t have farro, brown rice, quinoa, or barley make great alternatives. Each will offer a slightly different texture but will work well with the other flavors.
Nut-Free Option: If you have a nut allergy, swap pistachios for toasted pumpkin seeds or sunflower seeds for a similar crunch.
Sweetness Adjustments: If you prefer a less sweet dish, reduce the maple syrup or omit it altogether. You can also substitute honey for a different depth of sweetness.
Additional Toppings: Crumbled feta or goat cheese adds a creamy contrast to the roasted pumpkin and farro, while toasted coconut flakes provide an interesting texture and flavor twist.
Pairing Suggestions
This dish pairs beautifully with a crisp, dry white wine like Sauvignon Blanc or a light-bodied Pinot Noir, which complements the earthy sweetness of the pumpkin and the nutty depth of the farro. For a non-alcoholic option, a warm spiced apple cider or a ginger-infused herbal tea enhances the autumnal essence of the meal.
Final Thoughts
Maple roasted pumpkin with farro is a dish that truly celebrates the flavors and textures of autumn. It’s simple to prepare yet incredibly rewarding, making it perfect for both weeknight dinners and special occasions. Whether enjoyed as a standalone vegetarian meal or as a hearty accompaniment to roasted meats, this dish is bound to become a seasonal favorite in your kitchen.
The combination of sweet, roasted pumpkin, chewy farro, crunchy pistachios, and the bright freshness of herbs makes every bite a delight. Enjoy the process of cooking and savoring this dish, embracing the change of seasons with a warm, comforting meal that brings people together around the table.