Ingredients
Scale
- 1 cup farro (I use Bob’s Red Mill)
- 3 cups chicken stock
- 4 oz. pancetta (diced)
- 1 Tbsp. olive oil
- 1 cup yellow onion (chopped)
- 3 cloves garlic (minced)
- 1 Tbsp. fresh sage leaves (roughly chopped)
- 1 tsp. kosher salt
- 1 tsp. ground black pepper
- 1/4 tsp. red pepper flakes
- 2 1/2 cups butternut squash (peeled, seeded and cut into 1/2 inch cubes)
- 3 cups kale (stemmed and roughly chopped)
- 1/4 cup freshly grated parmesan cheese plus 2 Tbsp. extra for sprinkling
Instructions
- Rinse 1 cup farro. Place in a pot and add 3 cups chicken stock (the stock should cover the farro). Bring to a boil. Reduce heat to medium low and simmer for 30 minutes. Remove from heat.
- Preheat oven to 375 degrees.
- In an 8 or 9 inch Dutch oven, saute pancetta over medium heat for 5 minutes. Add 1 Tbsp. olive oil, onion and butternut squash and cook for 6-8 minutes stirring often. Add garlic, sage, salt, pepper and red pepper flakes and continue to cook 2 minutes more.
- Add cooked farro, kale and 1/4 cup parmesan cheese and mix gently until well combined. Sprinkle with extra parmesan and bake uncovered for 15-20 minutes, until squash is tender.
- Category: Main