Best 3 Butternut Squash Farro And Kale Recipes

Indulge in a symphony of flavors with our delectable butternut squash, farro, and kale dish, where hearty grains meet the sweet and savory notes of roasted vegetables and nutrient-rich greens. This wholesome and satisfying meal is a celebration of seasonal ingredients, offering a perfect balance of textures and flavors.

Embark on a culinary journey as we guide you through three enticing variations of this versatile dish. From a classic combination of roasted butternut squash, tender farro, and sautéed kale to a vibrant medley of roasted sweet potatoes, quinoa, and sautéed Swiss chard, each recipe promises a unique taste experience.

For those seeking a vegan delight, we present a hearty combination of roasted butternut squash, quinoa, and sautéed kale, all seasoned to perfection. Every bite is a testament to the power of plant-based cuisine, leaving you feeling nourished and energized.

Prepare to be captivated by the vibrant colors and irresistible aromas that fill your kitchen as you create these delectable dishes. Whether you're a seasoned home cook or just starting your culinary adventure, this recipe collection will inspire you to savor the goodness of wholesome ingredients and create memorable meals that will delight your taste buds and nourish your body.

Let's cook with our recipes!

BAKED FARRO AND BUTTERNUT SQUASH

Baked Farro and Butternut Squash image

"This is a recipe from California chef Maria Sinskey. The flavors and textures are amazing."

Provided by Ina Garten

Categories main-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

6 thick-cut slices applewood-smoked bacon
2 tablespoons good olive oil
1 tablespoon unsalted butter
1 1/2 cups chopped yellow onion (1 large)
2 teaspoons chopped fresh thyme leaves
Kosher salt and freshly ground black pepper
1 1/2 cups pearled farro
3 cups good chicken stock, preferably homemade
3 cups (3/4-to-1-inch-diced) peeled butternut squash
1/2 cup freshly grated parmesan cheese

Steps:

Preheat the oven to 375 degrees F. Place the bacon on a baking rack set on a sheet pan and bake it for 20 to 30 minutes, until browned (it won't be crisp). Cut the bacon in very large dice.
Meanwhile, in a small (9-inch) Dutch oven, such as Le Creuset, heat the olive oil and butter over medium heat. Add the onion and cook for 6 to 8 minutes, until tender and starting to brown. Add the thyme, 2 teaspoons salt and 1 teaspoon pepper and cook for 1 minute. Add the farro and chicken stock and bring to a simmer. Place the squash on top of the farro mixture, cover, and bake in the same oven with the bacon for 30 minutes, until the squash and farro are tender. Check once during cooking and add a little chicken stock if it's dry.
Sprinkle the bacon and parmesan on the squash and farro and bake uncovered for 15 to 20 minutes, until most of the liquid evaporates, the farro and butternut squash are tender, and the cheese has melted. Serve hot directly from the pot.

BUTTERNUT SQUASH, FARRO, AND KALE

Butternut Squash, Farro, and Kale image

Super fast and surprisingly good. Add goat cheese if desired.

Provided by msbalboa

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 35m

Yield 6

Number Of Ingredients 10

Ingredients

1 (16 ounce) package steam-in-bag, frozen butternut squash cubes (such as Archer Farms®)
1 (8.8 ounce) package cook-in-bag, quick-cooking farro
olive oil, or to taste
1 clove garlic, or to taste, crushed
1 bunch kale, roughly chopped
1 ½ skinless, boneless chicken breast halves
1 ½ cups cream of chicken soup
¼ cup golden raisins, or to taste
¼ cup pine nuts, or to taste
salt to taste

Steps:

Tear a vent into the corner of the bag of butternut squash, cook in microwave oven until tender, about 5 minutes or as stated on package.
Tear a vent into the corner of the bag of farro; cook in microwave oven until tender and the moisture is absorbed, about 90 seconds or as stated on package.
Heat olive oil in a large pot over medium heat. Cook garlic in oil until fragrant, 1 to 2 minutes; add kale and cook until wilted, 3 to 5 minutes.
Stir squash and farro together with the garlic; season with salt. Add chicken to the squash mixture; cook and stir until the chicken pieces are no longer pink in the center, 5 to 7 minutes.
Pour chicken soup over the chicken mixture. Stir raisins and pine nuts into the mixture; cook until everything is heated through, 5 to 10 minutes.

Nutrition Facts : Calories 398.9 calories, Carbohydrate 56.8 g, Cholesterol 22.1 mg, Fat 12.7 g, Fiber 6.1 g, Protein 18.2 g, SaturatedFat 2.3 g, Sodium 492.4 mg, Sugar 6.3 g

BUTTERNUT SQUASH, KALE AND FARRO SALAD

Butternut Squash, Kale and Farro Salad image

Provided by Katie Lee Biegel

Categories main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

4 cups pre-cut peeled and cut (1/2-inch chunks) fresh butternut squash
1 medium red onion, sliced
4 tablespoons (60 milliliters) extra-virgin olive oil, divided, plus more for drizzling
Kosher salt and freshly ground black pepper
1/2 cup golden raisins
2 tablespoons white wine vinegar
1 teaspoon grainy mustard
Pinch ground cayenne
2 1/2 cups cooked farro, cooled (from 1 cup uncooked farro, cooked according to package instructions)
1 shredded rotisserie chicken breast
3 ounces smoked Gouda, very finely diced
1/2 cup walnut halves, toasted and coarsely chopped
3 cups baby kale

Steps:

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
Put the squash and red onion on the prepared baking sheet. Drizzle with 1 tablespoon of the oil and salt and pepper to taste. Toss with your hands to coat well and spread out on the baking sheet so they don't steam. Roast, tossing halfway through, until the squash is fork-tender, 30 to 40 minutes. Let cool to room temperature.
Put the raisins in a shallow bowl and pour the vinegar over them. Soak, tossing them every now and then, for at least 15 minutes. Drain the vinegar into another small bowl, pressing down on the raisins to squeeze as much vinegar out as possible. Add mustard, cayenne, and salt and pepper to taste to the vinegar. Drizzle in the remaining 3 tablespoons oil. Whisk until thick and emulsified. Set aside.
To assemble the salad, in a large bowl, add the farro, chicken, cheese, walnuts, raisins, squash and red onions, kale, dressing, and salt and pepper to taste. Toss together until evenly coated with dressing. This is one of those salads that gets better as it sits.

Tips:

Choose the right squash: Choose a firm, heavy butternut squash with a deep orange color. Avoid squash with blemishes or soft spots.
Roast the squash properly: Roasting the squash brings out its natural sweetness and flavor. Make sure to toss the squash with oil and spices before roasting to help it caramelize.
Cook the farro perfectly: Farro is a whole grain that has a nutty flavor and chewy texture. To cook it perfectly, rinse it well before cooking and then simmer it in broth until it is tender but still has a slight bite to it.
Use fresh kale: Kale is a leafy green that is packed with nutrients. For this recipe, use fresh kale that is deeply colored and has no signs of wilting.
Make the dressing ahead of time: The dressing for this salad can be made ahead of time and stored in the refrigerator. This makes it easy to assemble the salad when you're ready to eat it.

Conclusion:

This butternut squash, farro, and kale salad is a delicious and healthy dish that is perfect for fall. It is packed with nutrients and flavor, and it is easy to make. Whether you are looking for a side dish or a main course, this salad is sure to please.