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    Home » Blog » Sides

    Farro with Roasted Butternut Squash, Kale & Cranberries

    Published: Mar 16, 2013 by Lyndsay Homme Modified: Nov 19, 2022
    This post may contain affiliate links. 5 Comments

    Although this may be more of an Autumn dish, I am embracing the last days of winter with some healthy comfort food (before I start indulging in fresh Spring salads). I enjoyed this as a main dish with a side salad, but it could also be served as a side. It makes great leftovers and reheats well, but I also didn't mind a few bites of it cold right from the fridge.

    Farro with Roasted Butternut Squash, Kale & Cranberries
    Prep time: 10 mins
    Cook time: 35 mins
    Total time: 45 mins
    Serves: 6 as a main dish, 8 as a side
    Ingredients
    • 1 lb butternut squash, peeled, seeded, and diced into 1 inch cubes
    • ½ bunch lacinato kale, finely chopped, tough stems removed
    • ½ cup dried cranberries (I like a lot of cran, but you can reduce the amount)
    • ½ onion, finely diced
    • 2 cloves garlic, minced
    • 1 teaspoon coconut oil (olive oil also works fine here)
    • Additional teaspoon oil for roasting butternut
    • 2 cups italian pearled farro, rinsed and drained
    • 4 cups vegetable stock
    • ¼ teaspoon thyme
    • nutritional yeast and chives for garnish (optional)
    • salt and pepper to taste
    Instructions
    1. Preheat your oven to 400°F. Toss your butternut with a teaspoon or two of oil, and salt and pepper to taste. Roast for about 30 minutes, or until tender but not mushy.
    2. While your butternut is roasting, heat your teaspoon of oil in a large stock pot over medium heat. Add your onions and cook until soft and translucent, then add your garlic and thyme. Cook for an additional 2 minutes, just until fragrant.
    3. Add your farro and vegetable stock to the pot, cover, and bring to a boil. Lower heat, and simmer for about 15 minutes, or until your farro is soft and chewy. Drain out any excess stock if necessary.
    4. Stir in your kale and cranberries, cooking only another minute or two until your kale is wilted.
    5. Gently fold in your butternut, give it a taste, and season with salt and pepper to taste.
    6. Top with nutritional yeast and chopped green onions if you'd like, and serve!
    Serving size: 2 cups Calories: 376 Fat: 7.6 Saturated fat: 5.4 Carbohydrates: 72.9g Sugar: 12.4 Sodium: 496g Fiber: 7.8g Protein: 11g
    3.2.1230

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      Recipe Rating




    1. Stephanie L. says

      March 25, 2013 at 7:02 pm

      Yummy! I'm going to try this tonight with sweet potatoes instead of butternut squash (and the Farro I won in the Nature's Earthly Choice giveaway!!), and roasted Salmon for the protein 🙂

      Reply
    2. Stephanie (Soy Meets Girl) says

      March 29, 2013 at 1:04 am

      I'm such a big fan of farro and butternut squash. Can't wait to try this! Thanks for sharing.

      Reply
    3. Diane says

      April 12, 2013 at 4:22 pm

      This was very good, my first time having Farro and I really enjoyed it.

      Reply

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    Lyndsay Homme

    Hi, I'm Lyndsay! I'm a certified nutrition coach who loves food and studying its effects on our bodies. I started a dairy-free journey when my son was diagnosed with milk intolerance in 2009. He grew out of his intolerance when he was 7, and a few years later I grew into one.

    More about me →

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    Hi, I'm Lyndsay! I'm a certified nutrition coach who loves food and studying its effects on our bodies. I started a dairy-free journey when my son was diagnosed with milk intolerance in 2009. He grew out of his intolerance when he was 7, and a few years later I grew into one.

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