Recipe: Farro with Butternut Squash and Kale
This high-fiber, nutrient-dense Farro with Butternut Squash and Kale is sure to provide succor from that limp and lifeless feeling after a late night. Keep it in the fridge — it's also good for "brunch" if you don't wake up until noon. My dish was inspired by this recipe from Epicurious: Farro with acorn squash and kale.
- 4 tablespoons olive oil
- 1 small butternut squash, peeled, halved, seeded, cut into 1/2-inch cubes
- Salt, freshly ground pepper
- 1 bunch lacinato or other kale, center stems removed, leaves torn
- 1 cup cooked chickpeas
- 1 1/2 cup farro
- 1 diced white onion
- 2 garlic cloves, minced
- 1/4 cup dry white wine
- 4 cups vegetable (or chicken) stock
- 1 cup grated gruyere
Preheat oven to 375 degrees fahrenheit. Put squash cubes in a large bowl, season lightly with salt and pepper, and toss with 1 tablespoon olive oil to coat. Spread out on a rimmed baking sheet. Roast, turning squash every 10 minutes, until tender, 30-35 minutes.
Heat 1 tablespoon olive oil in a large pot. Add 1 clove minced garlic and the kale. Saute kale until it is limp and tender. Add salt to taste. Remove to a large bowl.
In the same pan, add remaining 2 tablespoons olive oil. Saute remaining garlic and the diced onion, about 3 minutes until beginning to caramelize. Add farro. Saute about 8 minutes, until lightly toasted. Add wine and stir until almost evaporated. Add stock and simmer until farro is tender (though it will also still be chewy). Salt to taste.
When farro is cooked, add chickpeas, cooked squash and kale. Salt and pepper to taste. Put in a 7x11-inch casserole dish. Top with grated cheese. Put in the fridge like an insurance policy.
When ready to eat, remove from the fridge and bake at 350 degrees for 45 minutes, until cheese is browned and dish is hot. Serve with some cold apple cider.
This recipe was adapted by Kim Bayer and originally posted on AnnArbor.com on Dec. 30, 2011.