Ingredients
– 1 medium butternut squash, peeled and diced
– 1 tablespoon olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup farro
– 4 cups vegetable broth
– 1 teaspoon salt
– 4 cups kale, chopped
– ½ cup grated cheese
– Black pepper to taste
Method
1. Preheat the oven to 200°C. Toss the diced butternut squash with olive oil, salt, and pepper. Spread on a baking tray and roast for 20-25 minutes until tender.
2. In a large pot, add some olive oil over medium heat. Sauté the chopped onion until it becomes soft, about 5 minutes.
3. Stir in the minced garlic and farro, cooking for another minute until fragrant.
4. Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and simmer for about 30 minutes, or until farro is tender.
5. Once the farro is cooked, mix in the roasted butternut squash and chopped kale. Stir until the kale wilts. Add grated cheese and combine well.
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freescience.info
GardenBix.com