Crispy Maple Miso Pumpkin Farro Bowls with Cranberry Thyme Yogurt

Crispy maple miso pumpkin farro bowls with cranberry thyme yogurt 🎃🌿 This bowl is built around contrast: caramelized pumpkin, nutty farro, crisp chickpeas, toasted seeds and a cool cranberry-thyme yogurt that cuts through the sweetness. It is cozy enough for a chilly evening but bright enough to keep the whole plate fresh. 🍁 Yield: 4 bowls Time: about 45 minutes Ingredients - 900 g pumpkin or firm squash, peeled if needed and cut into 2.5 cm cubes - 2 x 400 g tins chickpeas, drained, rinsed and patted dry - 3 cups cooked farro, warmed - 2 tbsp white miso - 1 1/2 tbsp maple syrup - 3 tbsp olive oil, divided - 1 tsp fresh thyme leaves, plus extra to finish - 1/2 tsp smoked paprika - 1 small garlic clove, finely grated - 1 tbsp lemon juice, plus wedges to serve - 3/4 cup thick Greek yogurt - 2 tbsp cranberry sauce or finely chopped tart dried cranberries - 2 tbsp chopped parsley - 3 tbsp toasted pumpkin seeds - Fine salt and black pepper Method 1. Heat the oven to 220 C / 425 F. Line a large tray with parchment so the maple-miso glaze can caramelize without sticking. 2. Whisk the miso, maple syrup, 2 tbsp olive oil, thyme, smoked paprika and a generous crack of black pepper in a large bowl. Add the pumpkin and toss until every piece is lightly coated. 3. Spread the pumpkin on the tray with space between pieces. Roast for 22-25 minutes, turning once, until the edges are browned and the centres are tender. 4. Toss the dry chickpeas with the remaining 1 tbsp olive oil and a pinch of salt. Scatter them around the pumpkin for the final 12 minutes of roasting. They should look slightly blistered and crisp at the edges. 5. Stir the yogurt with cranberry, lemon juice, garlic, a pinch of thyme and salt. Taste it: it should be tangy, lightly sweet and savoury enough to spoon over the hot bowl. 6. Warm the farro with a little olive oil, lemon and parsley. Divide between bowls, then add the roasted pumpkin and chickpeas. 7. Finish with cranberry thyme yogurt, pumpkin seeds, extra parsley and lemon wedges. Add more black pepper just before serving. 🥣 Serving and storage The pumpkin and chickpeas are best hot from the oven, but the components keep well for 2 days. Store the yogurt separately and add it after reheating so it stays cool and creamy. For lunch boxes, pack the farro and vegetables together, then carry the yogurt in a small pot. Save this one for a proper autumn grain bowl with sweet edges, crisp bites and a bright creamy finish. ✨