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The perfect side dish for any fall dinner party.

Ingredients

  • 1 small butternut squash, peeled and seeded, diced into 1/2 inch cubes
  • 2 Tbsp. olive oil, divided
  • 2 bunches kale
  • 2 cups farro, uncooked
  • 1/2 onion, diced
  • 1 Tbsp. garlic
  • 1/4 cup white wine
  • 1 1/2 qt. reduced sodium organic chicken broth
  • 1/4 cup parmesan cheese, grated
  • Salt and pepper

Directions

  1. Pre heat oven to 375 degrees F.
  2. Cut squash into ½-inch cubes. Combine squash in bowl with 1 Tbsp. olive oil, salt and pepper to taste. Spread in single layer on baking sheet and roast in oven for 30 minutes until caramelized and tender.
  3. Bring large pot of water to a boil.
  4. Remove center stems of kale and discard. Tear or chop kale leaves.
  5. In large pot over medium high heat add 1 Tbsp. olive oil.
  6. Sauté diced onion for 2 minutes. Add garlic and cook for 1 minute.
  7. Add farro and wine. Cook for 30 seconds.
  8. Add broth, bring to a boil then turn down to medium cook for 20 minutes or until farro is almost tender. Add kale leaves and cook for 5 more minutes.
  9. When farro is cooked, add squash. Season with salt and pepper to taste.



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