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Last updated on May 17th, 2020
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.
- 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
- 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!