Squash Farratto with Crispy Kale

Squash Farratto with Crispy Kale

Farro + Risotto = Farratto. A slow cooked, rich side dish for cozy fall days. The secret to this dish is the flavor-packed squash seeds, cooked into a broth that is soaked up by the Emmer Farro. With all the effort that risottos require, let's be honest: this is a dish for special occasions where you feed the people you love.

What You'll Need

1 kabocha squash (or any other winter squash)

2 tablespoons butter

1 onion, minced

2 cups Emmer Farro, soaked overnight

1 cup dry white wine

1 head of kale

salt and pepper


  1. Preheat the oven to 375 F. Cut the kabocha squash in half. Here's a little tip to cutting open a squash: stick it into the oven while it's preheating to soften the skin, making it much easier to cut in half.
  2. Scoop out the seeds and set aside in a medium sized pot. Place the two sides of the squash face down on a baking sheet and cook for 30 minutes. Or until the squash is soft enough to put a fork in, but not squishy.
  3. While the squash is cooking, cover the squash seeds with 6 cups of water and set over medium heat and allow to simmer until needed. The longer you simmer the more flavor is pulled from the seeds.
  4. Now it's time to start the risotto, er, farratto. In a large pot, melt the butter and saute the onions until they are translucent. Then add the Emmer Farro and toast it for about 2 minutes.
  5. Add the white wine. Stir frequently until the Emmer Farro absorbs the liquid.
  6. Strain out a cup of the simmering squash seed broth and add it to the Emmer Farro. Stir frequently until it's absorbed. Repeat 4 more times or until the Emmer Farro is to your desired softness. (This will depend on how long you soaked the farro. A long soak, less broth. A short soak, more broth.)
  7. While the Emmer Farro is soaking up the liquid, prepare the kale chips. Wash and dry the leaves, cut off the woody stems and spread them out on a baking tray. Brush each leaf with olive oil on both sides, dust with salt and pepper and bake for 10 minutes in the oven alongside the squash. Keep an eye on the kale, as they burn easily! They are done the leaves are stiff sheets that easily crumble.
  8. When the Emmer Farro is saturated with broth, turn the burner to low heat. The squash should be cooked, out of the oven and slightly cool by now. Peel off the skin and chop it into 1 inch cubes. Add two cups to the farratto. (Depending on the size of your squash you might have some leftoever squash, it will keep in the fridge for a few days and you can puree it and add it to yout pancakes in the morning!).
  9. Stir in the squash, salt to taste and crumble in the kale chips right before it's served.

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