Name: Farro with Acorn Squash and Kale
Yield: 2 to 4 Servings
Ingredients: 4 tablespoons unsalted butter, divided; 1 small acorn squash, peeled, halved, seeded, cut into 1/2' cubes; Kosher salt, freshly ground pepper; 1/2 bunch red Russian or other kale (about 5 oz.), center stems removed, leaves torn; 1 tablespoon vegetable oil; 3/4 cup farro; 1/4 cup diced white onion; 1 small garlic clove, very thinly sliced; 1/4 cup dry white wine; 2 cups vegetable stock mixed with 2 cups water, warmed; 1/4 cup finely grated Parmesan

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