Roasted Butternut squash with Farro & Sauteed Kale

• Servings: 4-6
• Time: 1 hour

INGREDIENTS

• 1 pound peeled and cubed butternut squash
• 2 tablespoons Extra Virgin Olive Oil
• 1/2 teaspoon salt and pepper
• 1/4 cup diced yellow onion
• 2 cloves garlic minced
• 3 cups chopped lacitano kale
• 1 can drained and rinsed cannellini beans
• 1 cup farro
• 2 cups chicken stock (veggie stock will work, too!)

DIRECTIONS

1. *Pre-Heat oven to 400 degrees*
2. In a medium pot, bring 1 cup of farro and 2 cups of stock to a boil, cover lightly and reduce heat to a low simmer for 25 minutes.
3. While farro is cooking, make the roasted butternut squash:
4. In a large bowl toss the cubed butternut squash with the EVOO, Salt and pepper.
5. Place squash on a non-stick cookie sheet and roast at 400 degrees for 30 minutes – you do NOT want the butternut squash to get mushy so keep an eye on it.
6. Once the squash is done roasting set it aside to cool down.
7. While the squash is roasting and the farro is simmering, bring a large saute pan (or even a medium-sized dutch oven!) to medium heat, add 1 tablespoon EVOO and the white onions. Let them saute until they’re translucent. Add the minced garlic and saute one more minute or until fragrant and softened.
8. Once the onion and garlic are sautéed, add in the chopped kale being sure to toss everything around so that the garlic and onions don’t burn while sitting on the bottom of the pan. Saute the kale until reduced by half. (If you put the lid on the pan/dutch oven, it will help the kale to saute quicker).
9. Add the drained & rinsed beans to the mixture and toss gently. Saute the mixture for a few more minutes just so the beans are heated through. Be careful to not over-cook them – you do not want them mushy!
10. Add in the farro – and toss!
11. Gently add in the butternut squash and toss gently so that it does not get mashed into the mixture.
12. I usually let the mixture sit for a couple of minutes to ensure it all melds together. Serve hot or warm temperature!

Enjoy!!
xo
Erin