Roasted Garlic, Delicata Squash, and Farro Stew Recipe - Forks Over Knives

Ingredients

• 1 head garlic
• 4 cups cubed peeled butternut squash (¾-inch cubes)
• 1 lb. delicata squash, halved, seeded, and cut into 1-inch pieces
• 1½ cups cubed peeled turnips (¾-inch cubes)
• 4 medium shallots, quartered
• 1 tablespoon apple cider vinegar
• 4 cups low-sodium vegetable broth
• ¾ cup dry farro (not quick cooking)
• 4 cups chopped fresh kale leaves, stems removed
• 1 14.5- to 15.5-oz. can no-salt- added butter beans, rinsed and drained (1½ cups)
• ½ cup chopped fresh parsley
• 1 tablespoon chopped fresh thyme
• 2 teaspoons chopped fresh rosemary
• Sea salt, to taste
• Freshly ground black pepper, to taste
• ½ cup whole wheat panko
• 2 tablespoons chopped pine nuts