Farro with Butternut Squash and Baby Kale – Volpi Foods

Ingredients

• 1 small butternut squash, about 1¾ pounds, unpeeled and scrubbed
• 1 tablespoon olive oil
• 1 cup farro, rinsed and drained
• 4 cups low-sodium chicken broth
• 1/2 teaspoon kosher salt
• 4 ounces baby kale
• 2 teaspoons red chile flakes
• ½ lemon, juiced (about 2 tablespoons)
• 3 tablespoons extra virgin olive oil
• 2 ounces feta
• dutch oven (or heavy-bottomed pot)
• small food processor