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Farro with Acorn Squash and Kale

Farro with Acorn Squash and Kale Recipe

  • 4 tablespoons unsalted butter, divided
  • 1 small acorn squash, peeled, halved, seeded, cut into 1/2" cubes
  • Kosher salt, freshly ground pepper
  • 1/2 bunch red Russian or other kale (about 5 ounces), center stems removed, leaves torn
  • 1 tablespoon vegetable oil
  • 3/4 cup farro
  • 1/4 cup diced white onion
  • 1 small garlic clove, very thinly sliced
  • 1/4 cup dry white wine
  • 2 cups vegetable stock mixed with 2 cups water, warmed
  • 1/4 cup finely grated Parmesan
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