Bring a small pot with farro, 1½ cup water, and a pinch of salt and pepper to a boil.
Reduce to a simmer, cover, and cook until farro is tender, 18-20 minutes.
Remove from burner and set aside.
While farro cooks, prepare ingredients.
Prepare the Ingredients
Halve and peel onion. Slice halves into thin strips.
Stem kale and coarsely chop.
Halve burrata and season with a pinch of salt and pepper.
Start the Vegetables
Place a medium non-stick pan over medium heat and add 1 Tbsp. olive oil.
Add butternut squash and onions to hot pan. Cover, and stir often until tender and lightly browned, 10-12 minutes.
Finish the Vegetables
Add 1 tsp. olive oil, kale, garlic, ½ tsp. salt, and a pinch of pepper to pan with butternut squash. Stir often until kale is wilted and tender, 3-4 minutes.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, topping farro with vegetables and burrarta. Garnish with pesto. Bon appétit!