Shawarma-Spiced Squash & Farro Bowls with Marinated Pear, Feta & Mint

Shawarma-Spiced Squash & Farro Bowls

with Marinated Pear, Feta & Mint

40 MIN
$12.94/serving 2 Servings
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    From the Test Kitchen

    Bold, bright Middle Eastern flavors abound in these vegetarian bowls thanks to shawarma-roasted squash and kohlrabi, plus bites of sweet dates and marinated pear stirred into hearty farro. We're topping it all with rich soft-boiled eggs, tangy feta cheese, fresh mint, and crunchy almonds.
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    • Nutrition
      PER SERVING
    • Calories
      790 Cals (est.)
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    ingredients
    Shawarma-Spiced Squash & Farro Bowls with Marinated Pear, Feta & Mint
    Title
    • 2 Pasture-Raised Eggs
    • 3 oz Diced Pancetta
    • ½ cup Semi-Pearled Farro
    • 1 Pear
    • 1 Kohlrabi
    • 1 Shallot
    • 1 Tbsp Red Wine Vinegar
    • 1 bunch Mint
    • ½ lb Diced Butternut Squash
    • 1 oz Dried Medjool Dates
    • 2 Tbsps Sliced Roasted Almonds
    • 1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
    • 1½ oz Feta Cheese
    time-saving
    tips & techniques
    Cook the eggs
    1 Cook the eggs

    Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, carefully add the eggs to the pot and cook 7 minutes for soft-boiled, or until your desired degree of doneness. Leaving the pot of water boiling, using a slotted spoon or tongs, carefully transfer the eggs to a strainer. Rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs. Season with salt and pepper.

    Prepare the ingredients
    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Cut off the top and bottom of the kohlrabi to create a flat surface; using a knife, cut down along the curve of the kohlrabi to remove the green skin. Halve lengthwise; if present, remove the core, then medium dice. Pit and roughly chop the dates. Pick the mint leaves off the stems. Core and medium dice the pear. Peel the shallot; finely chop to get 2 tablespoons (you may have extra). In a medium bowl, combine the diced pear, chopped shallot, vinegar, and 1 tablespoon of olive oil. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

    Cook the farro
    3 Cook the farro

    Add the farro to the same pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

    Roast the vegetables
    4 Roast the vegetables

    Meanwhile, line a sheet pan with foil. Transfer the squash and diced kohlrabi to the foil. Drizzle with olive oil and season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer. Roast 18 to 20 minutes, or until lightly browned and tender when pierced with a fork.

    Cook the pancetta
    5 Cook the pancetta

    Meanwhile, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.

    Finish the farro & serve your dish
    6 Finish the farro & serve your dish

    To the pot of cooked farro, add the chopped dates and marinated pear. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the roasted vegetables, cooked pancettaseasoned eggs, mint (tearing just before adding), cheese (crumbling before adding), and almonds. Enjoy!

    Tips from Home Chefs

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    Cook the eggs
    1 Cook the eggs

    Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, carefully add the eggs to the pot and cook 7 minutes for soft-boiled, or until your desired degree of doneness. Leaving the pot of water boiling, using a slotted spoon or tongs, carefully transfer the eggs to a strainer. Rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs. Season with salt and pepper.

    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Cut off the top and bottom of the kohlrabi to create a flat surface; using a knife, cut down along the curve of the kohlrabi to remove the green skin. Halve lengthwise; if present, remove the core, then medium dice. Pit and roughly chop the dates. Pick the mint leaves off the stems. Core and medium dice the pear. Peel the shallot; finely chop to get 2 tablespoons (you may have extra). In a medium bowl, combine the diced pear, chopped shallot, vinegar, and 1 tablespoon of olive oil. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

    Prepare the ingredients
    Cook the farro
    3 Cook the farro

    Add the farro to the same pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

    4 Roast the vegetables

    Meanwhile, line a sheet pan with foil. Transfer the squash and diced kohlrabi to the foil. Drizzle with olive oil and season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer. Roast 18 to 20 minutes, or until lightly browned and tender when pierced with a fork.

    Roast the vegetables
    Cook the pancetta
    5 Cook the pancetta

    Meanwhile, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.

    6 Finish the farro & serve your dish

    To the pot of cooked farro, add the chopped dates and marinated pear. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the roasted vegetables, cooked pancettaseasoned eggs, mint (tearing just before adding), cheese (crumbling before adding), and almonds. Enjoy!

    Finish the farro & serve your dish
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