- 1 cup farro, uncooked
- 3 cups vegetable stock, divided
- 3 tablespoons butter
- 1 ½ 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 ½-inch pieces
- 1 tablespoon chopped fresh sage (or ½ tablespoon dry)
- 5 ounces baby kale, or Tuscan kale that has been cut up into bite-sized pieces
- ¼ cup dried cranberries
- ½ cup Romano cheese, plus additional for serving
- 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.