Meal Kit

Burrata and Farro Bowl

with butternut squash and roasted red pepper pesto

Prep & Cook Time: 35-45 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
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.

In Your Box (serves 2)

  • 2 tsp. Mirepoix Broth Concentrate
  • 1 Red Onion
  • 8 oz. Cubed Butternut Squash
  • Info
    ¾ cup Semi-Pearled Farro
  • 4 oz. Kale
  • Info
    2 Tbsp. Roasted Red Pepper Pesto
  • Info
    4 oz. Burrata Cheese

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 1 Medium Non-Stick Pan

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Cook the Farro

    Bring a small pot with farro, 11/2 cup water, mirepoix base, 1/4 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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    Finish the Vegetables

    Add 1 tsp. olive oil, kale, 1/4 tsp. salt, and a pinch of pepper to pan. Stir often until kale is wilted and tender, 3-4 minutes.

    Remove from burner.

  5. 5

    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!

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