Prep Time::20 mins
Bake Time:: 1 hr 15 mins
Total Time:: 1 hr 35 mins
Servings::2
Ingredients
1 butternut squash
1 tablespoon unsalted butter, cut into pieces
salt and freshly ground black pepper to taste
3 tablespoons olive oil
⅓ cup finely diced red onion
1 clove garlic
2 cups chopped baby kale
1 tablespoon smooth Dijon mustard
4 teaspoons apple cider vinegar
4 teaspoons maple syrup
1 teaspoon finely chopped fresh thyme
½ teaspoon kosher salt
¼ teaspoon pepper
½ cup cooked farro
⅓ cup chopped walnuts
½ cup dried cranberries
2 ounces goat cheese, crumbled
chopped fresh parsley, for garnish (Optional)
Directions
Gather all ingredients, and preheat the oven to 350 degrees F (175 degrees C).
ALLRECIPES / PREETHI VENKATRAM
Cut butternut squash in half lengthwise and remove the seeds. Place squash, flesh side down into a 9×13-inch baking dish and add 2 cups water. Bake until a fork can easily pierce the squash, 1 to 1 ½ hours. Remove from oven and place each half on a rimmed baking sheet lined with parchment or foil. Top each half with 3 pieces of butter and sprinkle with salt and pepper to taste. Increase oven temperature to 425 degrees F (220 degrees C).
ALLRECIPES / PREETHI VENKATRAM
While squash bakes, heat oil in a skillet over medium-high heat. Add onion and garlic and cook for 1 minute. Add kale and cook for 1 more minute. Remove from heat and transfer mixture to a bowl.
ALLRECIPES / PREETHI VENKATRAM.
Stir in mustard, vinegar, syrup, thyme, salt, and pepper; stir well to combine.
ALLRECIPES / PREETHI VENKATRAM
Add farro, walnuts, and cranberries and toss mixture to evenly coat. Divide farro mixture amongst the 2 squash halves. Bake for 10 minutes.
ALLRECIPES / PREETHI VENKATRAM
Top each squash evenly with goat cheese and return to the oven for 3 minutes.
ALLRECIPES / PREETHI VENKATRAM
Garnish with more goat cheese, thyme or parsley if desired.
ALLRECIPES / PREETHI VENKATRAM