Roasted Butternut Squash Kale Farro Pilaf

The combination of roasted butternut squash, hearty farro, dried, sweetened cranberries, crunchy celery, and sturdy yet tender kale make for a delicious winter dish that's both easy and pretty. Buy pre-peeled and cut butternut squash, toss with oil and spices, and roast while putting the other ingredients together. In fact, if you are in a hurry, buy the onions and celery pre-cut too. Farro is a delicious ancient grain that cooks in about 15 minutes even though it is 100% whole grain. The curry and coriander flavors are even better the next day, so it's perfect for leftovers. Unlike spinach, kale holds up for a few days, although it does shrink. Just add more kale prior to reheating to add even more powerful nutrition. Enjoy! Nutritional Information: 1 serving = 1/2 cup Calories: 169 Fat: 4.1g Protein: 6.5g Carbohydrate: 31g Fiber: 6g Sodium: 211mg
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2/3 cup uncooked semi-pearled farro (1 1/2 cups cooked) 2 tsp ground cumin or coriander, divided 2 cups butternut squash, peeled and diced in 1/2 1 to 2 cup kale, torn from stem in bite-size pieces (don't include stem) 1/2 cup diced celery 1/4 to 1/2 cup minced onion 1/4 cup dried cranberries (or more to taste) 2 tsp ground curry (to taste) 4 tsp olive oil 2 tbsp vinegar (white balsamic or apple cider) 1/2 tsp kosher or sea salt (to taste) 1/8 teaspoon freshly ground black pepper


1) Preheat oven to 400 degrees F.
2) Place farro in a medium saucepan covered with about 2 cups water; bring to a boil. Cover, reduce heat to medium-low and cook 15 minutes, or until tender. Drain excess water.
3) Toss butternut squash with 2 teaspoons olive oil, 1 teaspoon cumin or coriander, and some salt; roast in the oven until tender and browned about 15 minutes. For a more chard squash, turn on broiler to brown up the edges but be careful not to burn them (optional).
4) Add 1 teaspoon oil to a skillet and heat over medium heat. Place minced onion in skillet and cook until translucent. Add celery and cook for a minute or two longer. Combine curry, 1 teaspoon oil, vinegar, 1 teaspoon ground cumin or coriander, cooked farro, cranberries, salt and pepper to onions and celery. Cook for a minute or two while mixing ingredients together. Toss kale and roasted squash into the mixture, cover and turn off the heat, for a few minutes so the steam softens the kale. Serve. Refrigerate leftovers. Makes a great lunch to for the next day. I usually add more kale to the leftovers just prior to reheating.