The first time I can distinctly remember having farro was at a family dinner at Hudson Clearwater a few years back and I loved it. It has great flavor and a texture that's satisfyingly chewy, making it perfect for grain salads and bowls. I wanted to combine it with butternut squash that I already had on hand, and I found a recipe in Ina Garten's Make it Ahead for inspiration (you can find the same recipe here). Side note: that butternut squash is from my oft-mentioned CSA - which wrapped up in late October. If you store squashes in dry, cool spaces they will last for months and months.
Now it's time to confess that Ina's recipe calls for bacon, and I substituted kale instead. I know, right? Why would I do that? Because by this point in the winter, I'm consuming plenty of meet and grains but not as many vegetables, and I miss them. I didn't want a dish that felt heavy, but one that was hearty and healthy (my ideal generally and especially this time of year). I added the kale along with the squash. I also omitted the butter initially, and added clarified butter (aka ghee) along with the parmesan cheese to add creaminess. I'm thrilled with how this dish turned out. It's delicious, satisfying, and (dare I say it) healthy too. I hope you like it as much as I do!
These photos are straight out of my camera, folks. That bright orange color is totally real.
Again, no color editing here. How good does that deep orange look?!