Salad
1 Butternut or Kabocha Squash
2 or Delicata squash
1 cup Farro
1 bunch Curly Kale
1 clove Garlic, crushed to a paste with salt
1 tsp. Cinnamon
1 fillet of Anchovy, finely chopped (optional)
2 pinches Aleppo chili
A few squeezes of Lemon
Red Wine Vinegar
Salt & Pepper
1. Preheat oven to 425°. In a pot, add the farro, about 3 cups of water and a smallish handful of salt. (Smallish handfuls = three hearty pinches in the Good Eggs world of non-exact measurements.) Put pot over high heat on the stove and let the farro cook at a rolling boil until some of the grains are bursting open but it’s still al dente. (About 20 minutes) Strain immediately.
2. While the farro cooks, cut the squash in half carefully, scoop out the seeds (reserve if you wish to roast them) and remove the skin with a vegetable peeler or sharp knife. Cut the squash into large chunks and place in a mixing bowl. Add the garlic, cinnamon, a glug of olive oil and salt and pepper. Place on a baking sheet and put in the oven. Roast for about 25-30 minutes.
3. De-stem , wash, dry and roughly chop the kale. Place kale in a large mixing bowl and dress with the anchovy, olive oil, a few squeezes of lemon and a splash of red wine vinegar. (Just vinegar works if you want to skip the lemon.) Massage the kale gently for a minute or two to make sure all of the leaves have some dressing on them and then set aside.
4. When the squash and farro are done, add them to the bowl with the kale and toss all of them together. Add a glug of olive oil, more lemon/vinegar if you’d like, salt and pepper to taste and you’re done!
First time I made this, I sauteed the kale, with garlic and onions and a little cider vinegar. I didn't have a lemon, so made a quick dressing with red wine vinegar, salt, olive oil.
100 hand grabs of the kale was plenty of massaging if you don’t want to get another pan dirty.
N.B. If you want to roast the squash seeds—respect! After you remove them from the squash, clean them well so they’re largely rid of the fibrous bits and pat them dry. Toss with a little olive oil and salt and spread them into one layer on a baking sheet. Pop ‘em in the same oven as the squash and remove them when they’re golden brown – about 15-20 minutes.