Ingredients

• 1 butternut squash
• 1 tablespoon unsalted butter , cut into pieces
• salt and freshly ground black pepper to taste
• 3 tablespoons olive oil
• 0.33 cups finely diced red onion
• 1 clove garlic
• 2 cups chopped baby kale
• 1 tablespoon smooth Dijon mustard
• 4 teaspoons apple cider vinegar
• 4 teaspoons maple syrup
• 1 teaspoon finely chopped fresh thyme
• 0.5 teaspoons kosher salt
• 0.25 teaspoons pepper
• 0.5 cups cooked farro
• 0.33 cups chopped walnuts
• 0.5 cups dried cranberries
• 2 ounces goat cheese , crumbled
• chopped fresh parsley , Optional

Instructions

1. 1 Gather all ingredients, and preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cut butternut squash in half lengthwise and remove the seeds. Place squash, flesh side down into a 9x13-inch baking dish and add 2 cups water. Bake until a fork can easily pierce the squash, 1 to 1 ½ hours. Remove from oven and place each half on a rimmed baking sheet lined with parchment or foil. Top each half with 3 pieces of butter and sprinkle with salt and pepper to taste. Increase oven temperature to 425 degrees F (220 degrees C).
3. 3 While squash bakes, heat oil in a skillet over medium-high heat. Add onion and garlic and cook for 1 minute. Add kale and cook for 1 more minute. Remove from heat and transfer mixture to a bowl.
4. 4 Stir in mustard, vinegar, syrup, thyme, salt, and pepper; stir well to combine.
5. 5 Add farro, walnuts, and cranberries and toss mixture to evenly coat. Divide farro mixture amongst the 2 squash halves. Bake for 10 minutes.
6. 6 Top each squash evenly with goat cheese and return to the oven for 3 minutes.
7. 7 Garnish with more goat cheese, thyme or parsley if desired.

Nutrition per serving