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Balsamic Butternut Squash and Brussels Sprouts with Farro

Sharon Palmer

Nothing spells comfort like butternut squash and Brussels sprouts! So give this plant-based (vegan) Balsamic Butternut Squash and Brussels Sprouts with Farro a try this week. The vegetables offer so much savory goodness when roasted and paired together, as they are in this simple roasted farro dish. The golden hue of butternut squash is a calling card for its beta carotene content, and the pungent flavor of Brussels sprouts foreshadows its potent sulfur compounds—both are powerful antioxidants linked with health protection. Best of all, these veggies are in season during the cooler months, when fresh produce offerings may not be as widely available. The combination of these vegetables with farro—a whole grain form of ancient wheat traced back to Italy—makes this recipes a satisfying dish in one—just combine it with a plant protein, such as Grilled Spicy Sesame Tofu, for a simple, nutritionally balanced meal. Plus, the combination of vegetables and farro means this dish is off the charts in levels of heart- and gut-healthy fibers.

Balsamic Butternut Squash and Brussels Sprouts with Farro is also a great recipe for your holiday table. I brought a big dish of this to Thanksgiving this year, and it was a hit among everyone: vegetarians, vegans, and omnivores alike. Bring it to your next potluck or party and watch it become the most popular dish at the party. If you’re in a rush, use pre-cut squash, available at many grocery stores. And if you are avoiding gluten, you can easily substitute a different grain for farro, such as sorghum, buckwheat or brown rice. The leftovers are great the next day too.

Watch me make this recipe in my Instagram Live Plant-Based Cooking Class here
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Balsamic Butternut Squash and Brussels Sprouts with Farro

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(5 votes, average: 4.40 out of 5)

  • Author: The Plant-Powered Dietitian
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Diet: Vegan


The comforting marriage of butternut squash, Brussels sprouts and farro come together in this simple roasted, plant-based (vegan) recipe, which is wonderful for a rustic meal or your holiday table.





  • 2 pounds butternut squash, peeled, cubed
  • 1 pound fresh Brussels sprouts, trimmed, halved

Balsamic Vinaigrette:


  • ¼ cup coarsely chopped pecans


  1. Bring broth to boil in a medium pot over medium heat. Add farro, cover, and simmer for 25-30 minutes, stirring occasionally, until just tender. Do not overcook. Replace moisture lost to evaporation with additional liquid, if needed. Drain any leftover broth from farro and set aside.
  2. Meanwhile, preheat oven to 375 F.
  3. Place butternut squash and Brussels sprouts in a large baking dish (9 × 13 “).
  4. Mix balsamic vinegar, olive oil, mustard, sage, garlic, salt, black pepper together in a small dish.
  5. Toss vinaigrette into vegetables with tongs to distribute ingredients.
  6. Place baking dish on the top shelf of the oven. Cook for about 30 minutes, until vegetables are barely tender, stirring every 15 minutes.
  7. Remove the baking dish of vegetables from the oven, toss in cooked farro, and sprinkle with pecans. Return to oven and cook for an additional 10 minutes, uncovered, until golden brown and tender.
  8. Serve immediately.
  9. Makes 6 servings


To make this gluten-free, substitute a gluten-free grain for farro, such as brown rice, quinoa, or sorghum, cooking grain according to package instructions to make about 3 cups.

  • Category: Entree
  • Cuisine: American


  • Serving Size: 1 serving
  • Calories: 271
  • Sugar: 5 g
  • Sodium: 53 mg
  • Fat: 9 g
  • Saturated Fat: 1 g
  • Carbohydrates: 45 g
  • Fiber: 4 g
  • Protein: 6 g

Keywords: butternut squash, brussels sprouts, vegan squash recipe

For other recipe featuring butternut squash and Brussels sprouts, check out:

Roasted Butternut Squash Soup with Hazelnuts
Coconut Curry Brussels Sprout Salad
Maple and Balsamic Roasted Brussels Sprouts 

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