Toasted Farro with Acorn Squash, Kale and Chicken Sausage
Serves: 4
  • 1 cup farro
  • 1 small acorn squash, about 1 lb
  • 1 medium red onion, quartered and halved
  • 2 tablespoons olive oil
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • 4 chicken sweet apple sausages
  • ¼ cup white wine
  • 2 cups chopped kale
  • ¼ cup cranberries
  1. In a saucepan, cover the farro with water and bring to a boil. Cover and cook over moderate heat until just tender, 12 minutes. Drain and transfer to a medium bowl. Refrigerate for about 30 minutes, until chilled.
  2. Heat oven to 400 degrees.
  3. Cut acorn squash in half and using a spoon remove the center pulp and seeds. Slice the squash along its natural segments. Peel using a vegetable peeler. Toss squash and onions with olive oil, season with salt and pepper. Roast in the oven until browned and tender, turning one, about 30 minutes. Set aside.
  4. In a skillet, heat the vegetable oil, add garlic and sauté until fragrant, about 1 minute. Add the farro in an even layer and cook over high heat, stirring once, until toasted, about 5 minutes. Transfer to bowl.
  5. In the same skillet melt 2 tablespoons of butter, add the sausages and cook until browned. Add wine to deglaze the pan, scraping all the brown bits at the bottom. Add kale and cranberries, cover to allow the kale to wilt, about 2 minutes.
  6. Toss sausage mixture and roasted vegetables with farro and serve.
Nutrition Information
Serving size: 4 servings
Recipe by The Noshery at