Skip to main content New<> this month
Get the Allrecipes magazine

Butternut Squash, Farro, and Kale

Rated as 5 out of 5 Stars

"Super fast and surprisingly good. Add goat cheese if desired."
Added to shopping list. Go to shopping list.


35 m servings 399
Original recipe yields 6 servings


{{model.addEditText}} Print
  1. Tear a vent into the corner of the bag of butternut squash, cook in microwave oven until tender, about 5 minutes or as stated on package.
  2. Tear a vent into the corner of the bag of farro; cook in microwave oven until tender and the moisture is absorbed, about 90 seconds or as stated on package.
  3. Heat olive oil in a large pot over medium heat. Cook garlic in oil until fragrant, 1 to 2 minutes; add kale and cook until wilted, 3 to 5 minutes.
  4. Stir squash and farro together with the garlic; season with salt. Add chicken to the squash mixture; cook and stir until the chicken pieces are no longer pink in the center, 5 to 7 minutes.
  5. Pour chicken soup over the chicken mixture. Stir raisins and pine nuts into the mixture; cook until everything is heated through, 5 to 10 minutes.

Nutrition Facts

Per Serving: 399 calories; 12.7 56.8 18.2 22 492 Full nutrition

Explore more


Read all reviews 1
Most helpful
Most positive
Least positive

Made it with all fresh ingredients except for the cream of chicken and instead of chicken, added tofu. Also added onions, dill, oregano, dash of cumin, and a bit of thyme. Delicious.