Clean • West‑Coast Wellness • Cozy Autumn Nourishment
Enjoy a warm, nourishing Autumn bowl layered with chewy farro, sweet roasted butternut squash, and garlicky sautéed kale. It’s rustic, clean, and deeply comforting — the kind of West‑Coast wellness dish Tori Wesszer is known for. Cozy, golden and perfect for crisp Autumn weather.
Prep 20 min Cook 30 min Serves 4
Ingredients
3 cups butternut squash, diced
1 tbsp olive oil
2 cups kale, chopped
1 cup farro, uncooked
2 cloves garlic, minced
1 tbsp lemon juice
1/4 cup Parmesan, grated
Salt & pepper to taste
Optional pumpkin seeds or toasted almonds
Instructions
- Roast the squash
Preheat oven to 400°F (200°C). Toss squash with olive oil, salt, and pepper. Roast 20–25 minutes until golden and tender. - Cook the farro
Simmer farro in salted water for 20–25 minutes until chewy and tender. Drain and set aside. - Sauté the kale
In a skillet, sauté kale with garlic for 2–3 minutes until wilted. Season lightly with salt. - Combine
In a large bowl, toss farro, roasted squash, and sautéed kale together. - Finish
Add lemon juice, Parmesan, black pepper, and optional seeds or nuts. Toss gently and serve warm.
Beauty Benefits
- Butternut squash — beta‑carotene for glow + collagen support
- Kale — chlorophyll + vitamin C for brightness and detox pathways
- Farro — whole‑grain minerals for hair + nail strength
- Olive oil — healthy fats for moisture barrier support
- Lemon — vitamin C for skin clarity
Health Benefits
- High in fibre for digestion + gut‑skin balance
- Slow‑release carbs from farro for sustained energy
- Antioxidant‑rich greens support immunity
- Balanced fats + whole grains for satiety
- Naturally anti‑inflammatory ingredients
Storage
- Refrigerate up to 4 days
- Enjoy warm or room temperature
- Add a splash of olive oil when reheating to refresh texture
- Not ideal for freezing (kale softens)
Substitutions
- Farro → quinoa, barley, brown rice
- Kale → spinach, Swiss chard
- Parmesan → Pecorino
- Add‑ins: chickpeas, roasted carrots, toasted walnuts
- Dressings: tahini‑lemon, maple‑Dijon, or herb vinaigrette
History (Editorial Style)
Warm grain bowls have deep roots in Mediterranean and Middle Eastern cooking, where whole grains like farro, barley and bulgur were used as nourishing bases for vegetables and herbs. Farro itself is an ancient grain dating back over 10,000 years — prized for its chewy texture, nutty flavour, and ability to sustain farmers and labourers through long days.
In modern North American cooking, farro became popular in the 2010s as wellness‑driven food culture shifted toward whole grains, plant‑forward meals, and rustic simplicity. This aligns perfectly with Tori Wesszer’s style: approachable, wholesome and rooted in seasonal produce.
Butternut squash entered the grain‑bowl world as Autumn cooking evolved to celebrate harvest ingredients — sweet, golden, nutrient‑dense vegetables that pair beautifully with hearty grains. Kale followed naturally, becoming a staple in West‑Coast wellness cuisine for its nutrient profile and ability to hold texture when sautéed.
Enjoy this modern version!
I’m Stacey Hobbs, thanks for reading Face by Stace! Until next time.
do you feel fabulous today?
