Farro With Acorn Squash And Kale
Serves: 6
Santiago Howell
1 January 1970
Based on User reviews:
57
Spice
53
Sweetness
55
Sourness
44
mins
Prep time (avg)
6.2
Difficulty
Ingredients:
4 tbsps
Unsalted Butter (divided)1 bunch
Russian (red)1 tbsp
Vegetable Oil1 cup
White Onion (diced)1 cup
White Wine (dry)1 cup
Grated Parmesan (finely)Directions:
1
Preheat oven to 375°F
2
Melt 1 tablespoon butter in a medium saucepan
3
Add squash, season lightly with salt and pepper, and toss to coat
4
Spread out on a rimmed baking sheet
5
Roast, turning squash every 10 minutes, until tender, 30-35 minutes
6
Cook kale in a large pot of boiling salted water until wilted, about 2 minutes
7
Transfer to a bowl of ice water to cool; drain
8
Heat oil in a large ovenproof skillet over medium heat
9
Add farro; toss to coat
10
Roast in oven until toasted, stirring once, about 6 minutes
11
Transfer to a bowl; wipe out skillet
12
Melt 2 tablespoons butter in same skillet over medium heat
13
Add onion and cook, stirring occasionally, until translucent, about 4 minutes
14
Add garlic; stir until aromatic, about 2 minutes
15
Add wine; increase heat to high
16
Stir until almost evaporated, about 2 minutes
17
Add farro and 1/2 cup warm stock mixture
18
Stir until almost all liquid is absorbed, about 3 minutes
19
Continue cooking, adding broth by 1/2 cupfuls and allowing broth to be absorbed between additions, until farro is tender, about 1 hour
20
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
21
Season to taste with salt and pepper
22
Preheat oven to 375°F
23
Melt 1 tablespoon butter in a medium saucepan
24
Add squash, season lightly with salt and pepper, and toss to coat
25
Spread out on a rimmed baking sheet
26
Roast, turning squash every 10 minutes, until tender, 30-35 minutes
27
Cook kale in a large pot of boiling salted water until wilted, about 2 minutes
28
Transfer to a bowl of ice water to cool; drain
29
Heat oil in a large ovenproof skillet over medium heat
30
Add farro; toss to coat
31
Roast in oven until toasted, stirring once, about 6 minutes
32
Transfer to a bowl; wipe out skillet
33
Melt 2 tablespoons butter in same skillet over medium heat
34
Add onion and cook, stirring occasionally, until translucent, about 4 minutes
35
Add garlic; stir until aromatic, about 2 minutes
36
Add wine; increase heat to high
37
Stir until almost evaporated, about 2 minutes
38
Add farro and 1/2 cup warm stock mixture
39
Stir until almost all liquid is absorbed, about 3 minutes
40
Continue cooking, adding broth by 1/2 cupfuls and allowing broth to be absorbed between additions, until farro is tender, about 1 hour
41
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
42
Season to taste with salt and pepper