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