Roasted Kabocha Squash and Veggie Stew Recipe - Forks Over Knives

Ingredients

• 4 cups cubed peeled kabocha squash (¾-inch cubes)
• 4 medium carrots, halved lengthwise and thickly sliced (2 cups)
• 8 oz. fresh cremini mushrooms, halved
• 1 medium fennel bulb, quartered, cored, and cut into ¼-inch wedges
• ¼ cup white wine vinegar
• 1 cup chopped onion
• 4 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 2 tablespoons no-salt-added tomato paste
• 1 teaspoon dried Italian seasoning, crushed
• 4 cups shredded fresh Swiss chard
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 2 cups hot cooked farro
• ½ cup slivered fresh basil
• 2 tablespoons toasted pine nuts, chopped