Roasted Butternut Squash Medley Bowl

We enjoy this butternut squash bowl at least once a week during the cooler months. It combines maple-roasted butternut squash, a hearty grain blend, peppery greens, candied nuts, dried fruit, and a bright tarragon dressing for a satisfying meal. If you’re local, you can try it in person from our food truck, Hodgepodge, which serves at Forgotten Star Brewing Co. in Fridley, Minnesota. Otherwise, the recipe below makes it easy to recreate at home.

After completing our first full season of the food truck, we recently updated the menu to reflect fall and winter produce. Summer ingredients like corn and blueberries gave way to squash, potatoes, and candied nuts. One thing that won’t change: we’ll always offer a nutrient-dense bowl option for people who want a flavorful, filling meal on the go.

Hodgepodge Butternut Squash Bowl — Star Ingredients

Scroll down to the recipe card for the full ingredient list and step-by-step instructions.

Maple roasted butternut squash: Cubes of squash tossed in olive oil, a touch of maple syrup, and salt, then roasted until caramelized and tender. The maple amplifies the squash’s natural sweetness and creates nice, browned edges.

Candied nuts: A quick stovetop candying of pepitas and walnuts in maple syrup and a pinch of salt. Once cooled, the syrup hardens into crunchy clusters that add texture and a touch of sweetness.

Grain mix: A mixture of farro and wild rice adds chew and a toasty flavor that pairs well with the sweet squash and crunchy nuts.

Tarragon dressing: A green, garlicky dressing flavored with fresh tarragon, lemon, and a little mustard and Greek yogurt. It provides a tangy counterpoint to the maple in the bowl.

Ingredient Swaps

Tarragon → Basil: Tarragon has a faint anise note. If that’s not your preference, swap in fresh basil for a milder, sweeter herb flavor.

Squash → Sweet potato: If butternut squash is unavailable or you prefer a different texture, roasted sweet potato cubes are an excellent substitute.

Add More Protein

This recipe is naturally vegetarian. To boost protein, add shredded rotisserie chicken, air-fried tofu, or shredded pork carnitas. Any of these will make the bowl heartier while keeping its balanced flavor profile.

Famous

Sweet Corn Smash Burger

Our seasonal menu change didn’t remove our popular sweet corn smash burger — it’s still available and remains a crowd favorite.

Storage

Store leftovers in separate airtight containers in the refrigerator for 2–3 days. Keep the dressing in its own container until you’re ready to serve to maintain the texture and freshness of the greens and other components.

Hodgepodge Butternut Squash Bowl — Recipe

This bowl serves about 6. Prep time is roughly 30 minutes and cook time is about 50 minutes (total ~1 hour 20 minutes). The instructions below show the order that keeps prep efficient.

Ingredients

Butternut Squash

• 6–8 cups cubed butternut squash (about 2–3 lb)
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 teaspoon sea salt

Maple Nuts

• 1 cup chopped walnuts, raw
• 1 cup pepitas (raw pumpkin seeds)
• 3 tablespoons maple syrup
• ½ teaspoon coarse salt

Tarragon Dressing

• ½ cup fresh tarragon
• 1 tablespoon maple syrup
• 1 tablespoon Greek yogurt
• 1 tablespoon stone-ground mustard
• 3 teaspoons red wine vinegar
• 2 teaspoons fresh lemon juice
• 1 clove garlic
• ¼ teaspoon sea salt

Other Ingredients

• 2 cups cooked farro*
• 2 cups cooked wild rice*
• 5 oz arugula
• 4 oz goat cheese (or crumbled sharp white cheddar)
• ½ cup unsweetened dried cranberries
• ½ white onion, minced

*Using premade or frozen cooked grains saves time. If you cook grains from scratch, allow extra time.

Instructions

1. Preheat the oven to 425°F and lightly grease a baking sheet with olive oil.
2. Arrange the cubed butternut squash on the sheet. Drizzle with 2 tablespoons olive oil and 1 tablespoon maple syrup, sprinkle with 1 teaspoon sea salt, and toss to coat. Roast for 30–40 minutes, stirring occasionally, until the squash is caramelized and fork-tender.
3. While the squash roasts, make the candied nuts: heat a large skillet over medium-high heat. Add walnuts and pepitas, pour in 3 tablespoons maple syrup, and sprinkle ½ teaspoon coarse salt. Toast, stirring or shaking the pan, until the nuts begin to brown. Transfer to a parchment-lined surface and let cool so the maple hardens into clusters.
4. Make the tarragon dressing by combining all dressing ingredients in a food processor or blender: fresh tarragon, 1 tablespoon maple syrup, 1 tablespoon Greek yogurt, 1 tablespoon stone-ground mustard, 3 teaspoons red wine vinegar, 2 teaspoons lemon juice, 1 clove garlic, and ¼ teaspoon sea salt. Blend until smooth and bright green.
5. Toss the cooked farro and wild rice together in a bowl to combine.
6. Assemble bowls by dividing the grain mixture among 4–6 bowls. Top with roasted squash, arugula, candied nuts, goat cheese, dried cranberries, and minced onion. Drizzle with the tarragon dressing and serve immediately.

Tips & Notes

• Alternative dressing: Maple Balsamic — whisk 2 tablespoons balsamic vinegar, 3 tablespoons olive oil, 1 tablespoon stone-ground mustard, 3 teaspoons apple cider vinegar, and ¼ teaspoon sea salt for a tangy-sweet option.
• To save time, use pre-cooked or packaged farro and wild rice available in many grocery stores. Cooking grains from scratch is fine but will add time.
• If preparing this bowl for meal prep, store each component separately in airtight containers and combine just before eating.

Nutrition (per serving — approximate)

Calories: 564 kcal, Carbohydrates: 71 g, Protein: 17 g, Fat: 28 g, Fiber: 9 g, Sugar: 23 g

Nutrition information is automatically calculated and should be considered an estimate.