Pretty much everything I eat right now has some sort of orange component and this dish was no exception. I love the nutty farro with the maple sweetened squash and garlicky kale. It tastes great warm but also is delicious the next day cold. You can always add a little more of the Dijon/maple mixture to brighten it back up for leftovers.
I have this broken down into three steps below- making the kale, farro and squash but you can have it all going at once if you’re multi-tasking skills are up to it. If you’re not a farro person try quinoa or orzo.
You’ll need for four legit bowls:
- 1.5 half cups farro
- 2 bunches of kale, chopped large stems removed
- 1 medium butter squash, peeled and cubed
- 3 large cloves garlic
- 2 tablespoons veggie stock
- 0.25 cup Dijon mustard
- 0.25 cup maple syrup
- 1cup grated parmesan
- Olive oil
- ¼ cup grated parmesan
- Cook the farro according to package instructions (I prefer to cook in veggie stock) and set aside.
- Heat two tablespoons olive oil in a large sauté pan over medium. Add garlic and sauté one minute. Add kale and sauté until wilted about 5-10 minutes.
- Preheat oven to 400 degrees. Toss squash with 2-3 tablespoons olive oil, season with salt/pep and place on parchment lined baking sheets (don’t crowd too much). Roast squash for 20 minutes. Meanwhile, mix together maple syrup, Dijon and stock. Pour half of the mixture over the squash (after it’s already cooked 20 minutes) and place back in the oven for 5-10 minutes until golden.
- Toss farro, kale and squash together. Toss with remaining Dijon/maple mixture. Stir in parmesan, taste for seasoning and serve.