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)
- 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).
- While waiting for your farro, preheat oven to 375 degrees Fahrenheit.
- Using a sharp chef’s knife, cut squash in half, scooping out seeds with a spoon.
- Drizzle neutral oil on cut sides of the squash, rubbing to coat. Season with salt and pepper.
- On a baking sheet lined with parchment, roast squash for 20-30 minutes until fork-tender.
- In a mixing bowl, mix cooked farro, kale, onion and all other ingredients (except the squash) together until combined.
- 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.
- Drizzle with maple syrup and serve warm.