Farro with Roasted Butternut Squash, Kale & Cranberries

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.

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

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!