This recipe has been shared from Recipe Keeper - the easy way to collect, organize and share all of your favorite recipes on your mobile, tablet, PC and Mac. Find out more and try it FREE today!

Download on the App Store Get it on Google Play Download from Windows Store Download on the App Store

Already have Recipe Keeper?

Roasted Garlic, Squash, and Farro Stew

Soup/Stew • Farro, Kale, Squash, Turnip
Serving size: 13 cups
Cook time: 1 hour

Ingredients

  • 1 head garlic
  • 4 cups cubed peeled butternut squash (3/4-inch cubes)
  • 1 lb. delicata squash, halved, seeded, and cut into 1-inch pieces
  • 1 1/2 cups cubed peeled turnips (¾-inch cubes)
  • 4 medium shallots, quartered
  • 1 Tbsp. apple cider vinegar
  • 4 cups low-sodium vegetable broth
  • 3/4 cup dry farro (not quick cooking)
  • 4 cups chopped fresh kale leaves, stems removed
  • 1 14.5- to 15.5-oz. can no-salt-added butter beans, rinsed and drained (1 ½ cups)
  • 1/2 cup chopped fresh parsley
  • 1 Tbsp. chopped fresh thyme
  • 2 tsp. chopped fresh rosemary
  • Sea salt and freshly ground black pepper, to taste
  • 1/2 cup whole wheat panko
  • 2 Tbsp. chopped pine nuts

Directions

  • Preheat oven to 400°F. Line two baking sheets with parchment paper or silicone baking mats. Cut off top ½ inch of garlic head to expose cloves; place on a double layer of foil. Drizzle with 1 tsp. water and loosely wrap foil around garlic. Arrange squashes, turnips, and shallots on prepared baking sheets; sprinkle with vinegar. Place baking sheets and garlic packet in oven. Roast 25 minutes or until vegetables are tender, switching baking sheets between oven racks halfway through cooking time.
  • Meanwhile, in a 5- to 6-qt. pot combine broth, farro, and 4 cups water. Bring to boiling; reduce heat. Cover and simmer 25 minutes or until farro is tender.
  • When vegetables are done, carefully open foil packet of garlic. When cool enough to handle, squeeze out cloves into a bowl and mash until smooth. Chop shallots. Add garlic, shallots, squash, and turnips to pot. Stir in the next five ingredients (through rosemary). Bring to boiling; reduce heat. Simmer, uncovered, 4 minutes or until kale is tender. Season with salt and pepper.
  • Meanwhile, in a small skillet cook panko and pine nuts over medium-low 2 to 5 minutes or until toasted, stirring occasionally. Top servings with panko mixture.

Photos

Don't have Recipe Keeper? Try it FREE today!

Download on the App Store Get it on Google Play Download from Windows Store Download on the App Store