Farro & Roasted Acorn Squash

Nutty farro, paired with late-season kale sweetened by a frost or two, loaded into roasted sweet winter squash – this side is hearty enough to serve as a vegetarian option, or to round out a colourful holiday spread. YDH is home to many farms with an amazing (and vibrant) array of winter squash. Use what strikes you – acorn, butternut, jester, kabocha….even delicata – just be sure to adjust roasting time if you use a smaller vegetable.


½ bunch Am Braigh Farms kale (green, Lacinato or red Russian) cut into bite-sized ribbons

1 small red onion, minced from Heatherlea Farm Shoppe

1 cup uncooked whole-grain farro (wheat berries work, too)

2 TBSP pine nuts

½ TSP salt

2 TBSP chopped parsley

1 tsp maple syrup from Landman Gardens

3 TBSP finely grated Grana Padano cheese from Fromage Orangeville

1 large or 2 smaller Am Braigh Farms acorn squash, rinsed well (buttercup, honey nut or other rounder winter squash work, too)


  1. Fill small saucepan with 3 cups water, and add rinsed, raw farro and salt. Cook for 30 minutes or until tender, but with a bit of bite (think al dente pasta).
  2. While waiting for your farro, preheat oven to 375 degrees Fahrenheit.
  3. Using a sharp chef’s knife, cut squash in half, scooping out seeds with a spoon.
  4. Drizzle neutral oil on cut sides of the squash, rubbing to coat. Season with salt and pepper.
  5. On a baking sheet lined with parchment, roast squash for 20-30 minutes until fork-tender.  
  6. In a mixing bowl, mix cooked farro, kale, onion and all other ingredients (except the squash) together until combined.
  7. Place squash cut-side up in an oven-safe roasting dish and fill with heaped scoops of farro mixture. Continue to bake for another 5-10 minutes until cheese has melted and mixture is heated through.
  8. Drizzle with maple syrup and serve warm.

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