Hearty farro, combined with roasted butternut squash and crisp kale come together for a delicious winter dish. Serve on the side of your main course or add a protein to it as a stand alone dish!
- Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
- In a medium bowl, combine cubed squash, chopped onion, avocado oil, sea salt, and black pepper and toss. Spread evenly on prepared pan. Bake until tender, about 30 minutes. Set aside.
- In medium saucepan, bring 3 cups water and farro to a boil. Reduce heat to medium-low, and simmer until farro is cooked through, about 20 minutes. Drain excess water.
- Stir in roasted squash, roasted onions, chopped kale, sea salt, pepper, vinegar, thyme, and parsley.