Farrotto With Acorn Squash and Red Russian Kale From 'Heritage'

Serves: 6 Save

Ingredients (16)

  • Acorn squash:
  • 1 small acorn squash (about 2 1/2 pounds)
  • 1 tablespoon unsalted butter
  • 1 1/2 teaspoons kosher salt
  • Scant 1 teaspoon freshly ground white pepper
  • 1 cup Vegetable Stock
  • 1 bunch Red Russian or other kale (about 3 pounds)
  • Farrotto:
  • 2 quarts Vegetable Stock
  • 1 1/2 teaspoons canola oil
  • 1 1/2 cups Anson Mills Farro Verde
  • 4 tablespoons unsalted butter
  • 1/2 cup diced white onion
  • 1 garlic clove, sliced paper-thin
  • 1/2 cup dry white wine
  • 1 cup freshly grated Parmigiano-Reggiano cheese

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Directions

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