Cooking Time: 30 minutes

Serves 6

What You Need

• Olive oil
• 2 large shallots, sliced
• 2 cups farro
• 4 cups of veggie or chicken broth
• Salt
• 2-3 various winter squash, cut into even pieces
• 2 cups of shredded kale
• 1 pouch of Haven’s Kitchen Golden Turmeric Tahini

 How to Make it

1. Preheat the oven to 425°F.
2. Heat a large pot or Dutch oven over medium heat, add a glug of oil, the shallots, and a pinch of salt, and cook until tender, about 1 minute. Add the farro and toast for about 3 minutes, stir, then add the broth plus one cup of water, a pinch of salt, and bring to a boil
3. Reduce to a simmer and cook until the farro is tender, about 25-30 minutes, stirring occasionally to avoid sticking
4. While the farro is cooking, toss the squash with olive oil and salt
5. Spread out the vegetables on a parchment-lined baking sheet, and roast for about 20 minutes, until crisp and tender
6. Toss the farro with the kale and give it a nice drizzle of Tahini, then top with the roasted squash