FARRO WITH ACORN SQUASH AND KALE
Provided by Sean Brock
Categories Side Thanksgiving Vegetarian Kale Squash Fall Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2-4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F. Melt 1 tablespoon butter in a medium saucepan. Add squash, season lightly with salt and pepper, and toss to coat. Spread out on a rimmed baking sheet. Roast, turning squash every 10 minutes, until tender, 30-35 minutes.
- Cook kale in a large pot of boiling salted water until wilted, about 2 minutes. Transfer to a bowl of ice water to cool; drain.
- Heat oil in a large ovenproof skillet over medium heat. Add farro; toss to coat. Roast in oven until toasted, stirring once, about 6 minutes. Transfer to a bowl; wipe out skillet.
- Melt 2 tablespoons butter in same skillet over medium heat. Add onion and cook, stirring occasionally, until translucent, about 4 minutes. Add garlic; stir until aromatic, about 2 minutes. Add wine; increase heat to high. Stir until almost evaporated, about 2 minutes. Add farro and 1/2 cup warm stock mixture. Stir until almost all liquid is absorbed, about 3 minutes. Continue cooking, adding broth by 1/2 cupfuls and allowing broth to be absorbed between additions, until farro is tender, about 1 hour.
- Add kale, squash, remaining 1 tablespoon butter, and cheese; stir gently until butter and cheese are melted and vegetables are heated through, about 2 minutes. Season to taste with salt and pepper.
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Jennifer Dreewes
[email protected]This recipe was easy to make and the results were delicious. I will definitely be making this again.
Alina Butnariuc
[email protected]I'm not a vegetarian, but I'm always looking for ways to eat more plant-based meals. This recipe was a great way to do that.
Spike
[email protected]This recipe was a bit time-consuming, but it was worth it. The finished dish was flavorful and satisfying.
Raven Hernandez
[email protected]I'm not a fan of kale, so I substituted spinach in this recipe. It was still delicious.
Mom
[email protected]This recipe is a great way to use up leftover farro. I also added some chopped walnuts for a bit of crunch.
MD. mukul islam
[email protected]I'm always looking for new vegetarian recipes, and this one did not disappoint. The farro was cooked perfectly and the acorn squash and kale were delicious.
Padam Ghising
[email protected]This was a great recipe for a healthy and satisfying meal. The farro was a nice change from rice or pasta, and the acorn squash and kale added a lot of nutrients.
Gsmhdudndn Nxjudfegnd
[email protected]I made this recipe for a potluck and it was a big hit. Everyone loved the combination of flavors and textures.
Ice Man
[email protected]This recipe was easy to follow and the results were delicious. I especially liked the crispy roasted acorn squash.
M Jahangir Ali
[email protected]I'm not a vegetarian, but I really enjoyed this dish. The farro was hearty and filling, and the acorn squash and kale added a nice variety of flavors and textures.
obaal-ologhi Daniel
[email protected]This recipe was a bit too bland for my taste. I added some extra salt and pepper, and it was much better.
Mark Bruno
[email protected]I was pleasantly surprised by how much I enjoyed this dish. I'm not usually a fan of farro, but it was cooked perfectly in this recipe. The acorn squash and kale were also delicious.
Christine Kabasinguzi
[email protected]This was a great recipe for a weeknight meal. It was easy to make and the ingredients were all things I had on hand. I will definitely be making this again.
sufyan aboaffan
[email protected]I loved the combination of flavors in this dish. The farro was nutty, the acorn squash was sweet, and the kale added a nice bitterness. I would definitely recommend this recipe.
Bilal Butt
[email protected]This recipe was a hit with my family! The farro was cooked perfectly and the acorn squash and kale added a nice sweetness and crunch. I will definitely be making this again.