Farro with Butternut Squash and Baby Kale – Volpi Foods
Enjoy a healthy and hearty Farro with Butternut Squash and Baby Kale for your post-holiday meal. Easy to make in under an hour, it’s perfect for lunch or dinner.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.volpifoods.com.
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
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