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Farro with Butternut Squash & Baby Kale - A Family Feast

Farro with Butternut Squash and Baby Kale

  • Prep Time: 15 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings


  • 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


  1. 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.)
  2. 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.
  3. 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).
  4. 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.
  5. Serve with additional Romano cheese sprinkled over the top.