Food & dining

Seasonal Recipes

Recipe for Parmesan farro with roasted squash and braised kale

Emily Hart Roth

Serves 4

At Rustic Canyon Wine Bar and Seasonal Kitchen in Santa Monica, Calif., you can order a version of this dish, which is made with farro, roasted squash, and braised kale. Whole farro needs to be soaked overnight; pearled farro does not.

FARRO

4cups vegetable stock
1wedge (2 inches)
Parmesan, rind
separated from cheese
cups farro

1. In a large pot, bring the vegetable stock to a boil. Add the Parmesan rind and simmer for 1 hour. Discard the rind.

Advertisement

2. Meanwhile, shred the remaining Parmesan; set aside.

Get The Weekender in your inbox:
The Globe's top picks for what to see and do each weekend, in Boston and beyond.
Thank you for signing up! Sign up for more newsletters here

3. Add the farro to the stock. Cook for 25 minutes to 1 hour or until it is tender. Drain and return to the pot; set aside.

SQUASH

Olive oil (for sprinkling)
3whole cinnamon sticks, broken up
1tablespoon whole cloves
4halves peeled, seeded butternut squash, cut
into 2-inch pieces
Salt and pepper, to taste

1. Set the oven at 400 degrees.

2. Sprinkle 2 baking sheets with olive oil. Scatter the cinnamon and cloves on them. Set the sheets in the oven for 1 minute. Add the butternut squash and sprinkle with more oil, salt, and pepper. Roast the squash for 1 hour or until it is tender. Discard the cinnamon and cloves.

Advertisement

KALE

¼cup olive oil
3shallots, finely chopped
1large bunch kale, coarsely chopped
Salt and pepper, to taste
¼cup white wine

1. In skillet, heat the olive oil. Add the shallots and cook, stirring often, for 5 minutes. Add the kale, salt, and pepper. Cook, stirring, for 5 minutes or until tender.

2. Add the wine and let the mixture bubble steadily for 3 minutes.

3. In 4 shallow bowls, divide the squash, farro, and kale mixture. Sprinkle with Parmesan. Talia Ralph. Adapted from Rustic Canyon Wine Bar and Seasonal Kitchen.