From Garden to Table: Rustic Autumn Harvest Skillet

Fall is the season of abundance — baskets full of greens, roots, and late summer holdovers ready to be transformed into something warm and comforting. This Rustic Autumn Harvest Skillet brings it all together in one pan, making it perfect for a quick weeknight dinner or a cozy weekend meal.

Ingredients (Serves 4)

• 2 tablespoons olive oil

• 1 small onion, diced

• 2 cloves garlic, minced

• 2 medium carrots, sliced into thin rounds

• 2 cups butternut squash, peeled and cubed

• 1 medium apple, chopped (tart variety)

• 1 cup cooked farro (or quinoa, rice, or barley)

• 2 cups chopped kale or Swiss chard

• 1 teaspoon smoked paprika

• ½ teaspoon ground cinnamon

• ½ teaspoon ground sage

• Salt and pepper, to taste

• ½ cup vegetable broth (or chicken broth for richer flavor)

• Optional garnish: toasted walnuts, fresh parsley, or balsamic glaze

Instructions

1. Sauté the aromatics
   Heat olive oil in a large skillet over medium heat. Add onion and cook until translucent, about 3–4 minutes. Stir in garlic and cook for another 30 seconds.

2. Cook the veggies
   Add carrots and squash to the pan. Sauté for 8–10 minutes until they begin to soften.

3. Add fall flavor
   Stir in apple, paprika, cinnamon, and sage. Season lightly with salt and pepper. Let cook for 3 minutes.

4. Bring it together
   Add farro and kale to the skillet, then pour in broth. Stir, cover, and simmer 5 minutes until kale is tender and flavors meld.

5. Finish & serve
   Taste, adjust seasoning, and serve with garnishes of your choice.

Serving Suggestions:

• Pair with crusty bread and butter.

• Serve alongside roasted chicken or pork chops.

• Make it vegan with vegetable broth and pumpkin seeds instead of cheese or cream.

Love cooking from the garden? Be sure to check out our Fall Planting Bundle and pick up seeds for your next harvest.