• Ingredients: 42
  • Serves: 2

Farro with acorn squash and kale with unsalted butter, divided, small acorn squash, peeled, halved, seeded, cut into 1/2″ cubes, kosher salt, freshly ground pepper, 1/2 bunch red russian or other kale , center stems removed, leaves torn, vegetable oil, farro, diced white onion, small garlic clove, very thinly sliced, dry white wine, water, warmed, finely grated parmesan.

Ingredients

  • 4 tbsps. unsalted butter, divided
  • 1 small acorn squash, peeled, halved, seeded, cut into 1/2″ cubes
  • Kosher salt, freshly ground pepper
  • 1/2 bunch red Russian or other kale , center stems removed, leaves torn
  • 1 tbsp. vegetable oil
  • 3/4 cup farro
  • 1/4 cup diced white onion
  • 1 small garlic clove, very thinly sliced
  • 1/4 cup dry white wine
  • 2 cups vegetable stock mixed with 2 cups water, warmed
  • 1/4 cup finely grated Parmesan

Corn bread:

Stuffing:

  • Special equipment: 8-inch square baking pan

For the Garnishes: (use two or three of the following)

  • About 1 cup shredded cabbage, or iceberg lettuce, or chopped bell peppers
  • 1/2 cup sliced nacho japapeños, 1 to 2 seeded and minced fresh chilies, 1 bunch sliced scallions , or drops of hot sauce or Tabasco
  • 1/2 cup chopped fresh coriander or parsley
  • 1 lemon or lime cut into wedges

Sausage and Hazelnut Stuffing:

  • 1 cup hazelnuts, roasted and skinned
  • 1 lb. fresh pork sausage
  • 1/2 lb. chicken breast, skinned, boned, and diced
  • 1/2 cup unsalted butter
  • 1 lb. chopped onion
  • 2 cups chopped celery
  • 2 tbsps. sage
  • 1/2 lb. Virginia ham, diced
  • 8 cups stale bread, cut in 1/2-inch cubes
  • 1 cup chopped Italian parsley
  • 3 large eggs, beaten
  • 2 tsps. coarse salt
  • 2 tsps. coarse black pepper
  • 2 oz. Amaretto
  • 1 cup turkey stock

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups

Directions

  1. Step 1 Preheat oven to 375°F. Melt 1 tablespoon butter in a medium saucepan. Add squash, season lightly with salt and pepper, and toss to coat.

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  2. Step 2 Spread out on a rimmed baking sheet. Roast, turning squash every 10 minutes, until tender, 30–35 minutes.

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  3. Step 3 Cook kale in a large pot of boiling salted water until wilted, about 2 minutes. Transfer to a bowl of ice water to cool; drain.

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  4. Step 4 Heat oil in a large ovenproof skillet over medium heat. Add farro; toss to coat. Roast in oven until toasted, stirring once, about 6 minutes.

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  5. Step 5 Melt 2 tablespoons butter in same skillet over medium heat. Add onion and cook, stirring occasionally, until translucent, about 4 minutes.

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  6. Step 6 Add garlic; stir until aromatic, about 2 minutes. Add wine; increase heat to high. Stir until almost evaporated, about 2 minutes.

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  7. Step 7 Add farro and 1/2 cup warm stock mixture. Stir until almost all liquid is absorbed, about 3 minutes.

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  8. Step 8 Continue cooking, adding broth by 1/2 cupfuls and allowing broth to be absorbed between additions, until farro is tender, about 1 hour.
  9. Step 9 Add kale, squash, remaining 1 tablespoon butter, and cheese; stir gently until butter and cheese are melted and vegetables are heated through, about 2 minutes.

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