This post was last updated on May 17th, 2020 at 02:14 am
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:
Cook time:
Total time:
Serves: 6 as a main dish, 8 as a side
Ingredients
- 1 lb butternut squash, peeled, seeded, and diced into 1 inch cubes
- 1/2 bunch lacinato kale, finely chopped, tough stems removed
- 1/2 cup dried cranberries (I like a lot of cran, but you can reduce the amount)
- 1/2 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
- 1/4 teaspoon thyme
- nutritional yeast and chives for garnish (optional)
- salt and pepper to taste
Instructions
- 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.
- 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.
- 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.
- Stir in your kale and cranberries, cooking only another minute or two until your kale is wilted.
- Gently fold in your butternut, give it a taste, and season with salt and pepper to taste.
- 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
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 🙂
I’m such a big fan of farro and butternut squash. Can’t wait to try this! Thanks for sharing.
This was very good, my first time having Farro and I really enjoyed it.