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Butternut Squash, Farro, and Kale

Rated as 5 out of 5 Stars
 made it  |  0 reviews   |   photos

"Super fast and surprisingly good. Add goat cheese if desired."
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Ingredients

35 m servings 399 cals
Original recipe yields 6 servings

Directions

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  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 g fat; 56.8 g carbohydrates; 18.2 g protein; 22 mg cholesterol; 492 mg sodium. Full nutrition

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