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Fall is my favorite time of year! I love the cooler weather…the holidays at this time of year… but I especially love all of the foods that come with the fall harvest.
Our recipe for Farro with Butternut Squash and Baby Kale is a delicious and healthy way to enjoy in-season fall produce. It’s a terrific Meatless Monday meal option and a hearty taste of Fall in a bowl!
Farro with Butternut Squash and Baby Kale
- Prep Time: 15 mins
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: Vegetable
- Method: Stovetop
- Cuisine: Italian
Ingredients
Units
Scale
- 1 cup farro, uncooked
- 3 cups vegetable stock, divided
- 3 tablespoons butter
- 1 1/2 cups thickly sliced onions (cut vertically)
- 12 ounces peeled butternut squash sliced into small pieces about 1/8-inch thick
- 1 large green apple (we used Granny Smith), peeled and diced into 1/2-inch pieces
- 1 tablespoon chopped fresh sage (or 1/2 tablespoon dry)
- 5 ounces baby kale, or Tuscan kale that has been cut up into bite-sized pieces
- 1/4 cup dried cranberries
- 1/2 cup Romano cheese, plus additional for serving
Instructions
- In a medium sauce pan, place farro and two cups of the vegetable stock. Bring to a boil, reduce to low, cover and cook 45-60 minutes depending on how you like it cooked. (We like ours with a little bit of chew and took ours off the heat at 50 minutes.)
- While farro is cooking, in a large skillet over medium low heat, melt butter and add onions. Cook, turning occasionally until they are cooked and just starting to brown.
- Add squash, apple, and sage and sautee; over medium heat for 3 minutes. Add last cup of vegetable stock and cook only until squash is tender (Do not overcook. You want the squash to hold its shape and not melt into the dish).
- Add kale, cranberries and Romano cheese and toss just until combined and kale is starting to wilt. (No more than 2 or 3 minutes). Remove from heat and serve immediately.
- Serve with additional Romano cheese sprinkled over the top.
You may also like:
Farro Salad with Grapes, Goat Cheese and Tarragon Vinaigrette
Roasted Butternut Squash with Swiss Chard
Last updated: February 8, 2024
I entered the contest! I wish my photography was better, but I created the Kale Quesadillas with an Autumn Vegetable Salsa (butternut squash, corn, red onion).
Sounds like a great recipe Kelly!!
ooohh. this dish sounds delicious. Love all the nutrients you packed in, definitely pinning and totally need to go and try that apple wonton at PF changs.. yum!
Thanks Krista! (And YES – those wontons look delicious!) Thanks for visiting today!
This looks amazing!! So many amazing autumnal flavours in one dish! I’ve never tried farro, will have to keep an eye out for it in the shops because it always looks gorgeous!
Thanks Becca! Farro is similar to wheatberries (if you’ve ever tried that) – but I think farro tastes even better! Thanks for visiting today! Martha