With hearty farro and fiber-loaded vegetables, this recipe promises to “squash” your hunger. Concerned about bitter kale? Don’t fret, the sherry vinegar will cut the bitterness and leave nothing but luscious greens.
Serves 4 (generously)
- 2 delicata squash, halved lengthwise, seeds scraped out, cut into thin (1-cm) half-moons
- 6 tablespoons, divided, olive oil
- Salt and pepper
- 1 cup farro
- 2 tablespoons garlic, peeled, smashed, rough-chopped
- 1 bunch kale, leaves zipped from stems and rough chopped, a touch of water clinging
- 3 tablespoons, divided, sherry vinegar
- Optional garnishes: toasted walnuts or pine nuts, cooked lentils or chickpeas, shredded Parmesan
Preheat the oven to 400 degrees. Toss the squash with 2 tablespoons of the olive oil and season with salt and pepper. Roast on an unlined baking sheet until browned and almost chewy, 20-30 minutes, tossing a few times with a spatula.
Meanwhile, boil the farro in salted water until tender, about 20 minutes. Drain and rinse to loosen.
In a hot skillet, sauté the garlic over medium heat in 2 tablespoons additional olive oil for a minute or two. Add the kale and a generous sprinkling of salt and pepper. Toss with tongs until starting to wilt. Add 2 tablespoons of the vinegar and cook for another minute, tossing. (If there’s abundant liquid in the skillet, boil it off or tip it out.)
Whisk up the final 2 tablespoons olive oil with the final tablespoon of vinegar and toss through the farro. Spoon the kale and squash over the grains, and serve with or without the optional garnishes.