with butternut squash and roasted red pepper pesto
Prep & Cook Time:35-45 min.
Cook Within:7 days
Spice Level:Not Spicy
A note about serious food allergies
This meal combines two unique and "exciting" ingredients that you might not be familiar with. Farro, a rice-shaped grain full of fiber and protein, and burrata, a version of mozzarella that's hard on the outside, soft on the inside add bulk and flavor to this combination of butternut squash and kale. Each bite brings the creamy, and the grainy, in perfect balance. You'll be getting familiar with the new real quick.
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You Will Need
Medium Non-Stick Pan
Before You Cook
Cook the Farro
Bring a small pot with farro, 1½ cup water, mirepoix base, ¼ tsp. salt, and a pinch of pepper to a boil.
Reduce to a simmer, cover, and cook until farro is tender, 18-22 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, ¼ tsp. salt, and a pinch of pepper to pan. 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 burrata. Garnish with roasted red pepper pesto. Bon appétit!