Description
A comforting one-pan meal featuring nutty farro, sweet butternut squash, and salty pancetta, all baked to perfection with earthy kale and sage.
Ingredients
Units
Scale
- 1 cup (237ml) farro
- 3 cups (710ml) chicken stock
- 4 oz (113g) pancetta (diced)
- 1 tablespoon (15ml) olive oil
- 1 cup (237ml) yellow onion (chopped)
- 3 cloves garlic (minced)
- 1 tablespoon (15ml) fresh sage leaves (roughly chopped)
- 1 teaspoon (5ml) kosher salt
- 1 teaspoon (5ml) ground black pepper
- 1/4 teaspoon (1.2ml) red pepper flakes
- 2 1/2 cups (591ml) butternut squash (peeled,seeded and cut into 1/2 inch / 1.3cm cubes)
- 3 cups (710ml) kale (stemmed and roughly chopped)
- 1/4 cup (59ml) freshly grated parmesan cheese plus 2 tablespoons (30ml) extra for sprinkling
Instructions
- Rinse 1 cup (237ml) farro. Place in a pot and add 3 cups (710ml) 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°F (190°C).
- In an 8 or 9 inch (20 or 23 cm) Dutch oven, sauté pancetta over medium heat for 5 minutes. Add 1 tablespoon (15ml) 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 (59ml) parmesan cheese and mix gently until well combined. Sprinkle with extra parmesan and bake uncovered for 15-20 minutes, until squash is tender.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: Italian