Farrotto With Acorn Squash And Red Russian Kale Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F. Cut the acorn squash in half and remove the seeds. Slice the squash into 1/2-inch thick wedges.
• STEP 2.Place the squash wedges on a baking sheet and drizzle with olive oil. Season with salt and pepper. Roast in the oven for 25-30 minutes, or until tender and slightly caramelized.
• STEP 3.While the squash is roasting, prepare the farro. In a large saucepan, bring vegetable broth to a boil. Add the farro and reduce heat to a simmer. Cook for 20-25 minutes, or until the farro is tender but still slightly chewy.
• STEP 4.In a separate skillet, heat olive oil over medium heat. Add the kale and sauté until wilted, about 5 minutes. Season with salt and pepper.
• STEP 5.Once the farro is cooked, drain any excess liquid and transfer it to a large bowl. Add the sautéed kale and roasted squash. Toss to combine.
• STEP 6.Serve the farrotto warm, garnished with grated Parmesan cheese.

Cooking Tips

• To save time, you can roast the squash ahead of time and reheat it before adding it to the farrotto.
• Feel free to add other vegetables like roasted Brussels sprouts or caramelized onions for extra flavor and texture.
• If you prefer a creamier texture, you can stir in a tablespoon of butter or cream at the end.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the farrotto in a microwave-safe dish and heat in the microwave until warmed through.
• Serve the farrotto as a main dish or as a side dish with grilled chicken or roasted salmon.