Farro with Roasted Butternut Squash, Kale & Cranberries – Milk Free Mom


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Farro with Roasted Butternut Squash, Kale & Cranberries

Farro with Roasted Butternut Squash Kale &  Cranberies

Although this may be more of an Autumn dish, I am embracing the last days of winter with some healthy comfort food (before I start indulging in fresh Spring salads). I enjoyed this as a main dish with a side salad, but it could also be served as a side. It makes great leftovers and reheats well, but I also didn’t mind a few bites of it cold right from the fridge.

Farro with Roasted Butternut Squash, Kale & Cranberries
Prep time:
Cook time:
Total time:
Serves: 6 as a main dish, 8 as a side
  • 1 lb butternut squash, peeled, seeded, and diced into 1 inch cubes
  • 1/2 bunch lacinato kale, finely chopped, tough stems removed
  • 1/2 cup dried cranberries (I like a lot of cran, but you can reduce the amount)
  • 1/2 onion, finely diced
  • 2 cloves garlic, minced
  • 1 teaspoon coconut oil (olive oil also works fine here)
  • Additional teaspoon oil for roasting butternut
  • 2 cups italian pearled farro, rinsed and drained
  • 4 cups vegetable stock
  • 1/4 teaspoon thyme
  • nutritional yeast and chives for garnish (optional)
  • salt and pepper to taste
  1. Preheat your oven to 400°F. Toss your butternut with a teaspoon or two of oil, and salt and pepper to taste. Roast for about 30 minutes, or until tender but not mushy.
  2. While your butternut is roasting, heat your teaspoon of oil in a large stock pot over medium heat. Add your onions and cook until soft and translucent, then add your garlic and thyme. Cook for an additional 2 minutes, just until fragrant.
  3. Add your farro and vegetable stock to the pot, cover, and bring to a boil. Lower heat, and simmer for about 15 minutes, or until your farro is soft and chewy. Drain out any excess stock if necessary.
  4. Stir in your kale and cranberries, cooking only another minute or two until your kale is wilted.
  5. Gently fold in your butternut, give it a taste, and season with salt and pepper to taste.
  6. Top with nutritional yeast and chopped green onions if you’d like, and serve!
Serving size: 2 cups Calories: 376 Fat: 7.6 Saturated fat: 5.4 Carbohydrates: 72.9g Sugar: 12.4 Sodium: 496g Fiber: 7.8g Protein: 11g


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5 Responses to “Farro with Roasted Butternut Squash, Kale & Cranberries”

By Stephanie L. - 25 March 2013 Reply

Yummy! I’m going to try this tonight with sweet potatoes instead of butternut squash (and the Farro I won in the Nature’s Earthly Choice giveaway!!), and roasted Salmon for the protein 🙂

By Stephanie (Soy Meets Girl) - 29 March 2013 Reply

I’m such a big fan of farro and butternut squash. Can’t wait to try this! Thanks for sharing.

By Diane - 12 April 2013 Reply

This was very good, my first time having Farro and I really enjoyed it.

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[…] Farro with Roasted Butternut Squash, Kale, and Cranberries from Milk Free Mom – Farro is a fun new grain to try (it’s pronounced far-o, but you better believe I danced around singing Pharaoh Pharaoh the whole time I was making this) […]

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