Ingredients

• 2 acorn squash, halved and seeded
• 2 tbsp olive oil
• 1/2 onion, diced
• 2 garlic cloves, minced
• 1 cup farro
• 1/2 cup fennel, diced
• 1 bunch kale, de-stemmed, chopped
• 1 tsp dried thyme or 1 tbsp fresh thyme
• 1 tbsp brown sugar
• 1 cup water
• 1 tsp salt

Instructions

1. Preheat oven to 400F. Brush squash halves with oil and lay cut side up on a baking tray. Sprinkle with salt and bake for 30 minutes. Flip over, placing cut side down, and bake for another 15 minutes.
2. While squash is roasting, in a medium sauce pan, combine farro, water, 1/2 tbsp sugar, remaining salt, and thyme. Simmer for 25-30 minutes, stirring occasionally, until liquid is gone and farro is soft. Add more water if needed.
3. In a medium skillet, heat remaining oil. Add onions and fennel, and cook for 5 minutes or until soft. Add garlic and thyme, and cook for another 1 minute.
4. Add kale and remaining sugar to skillet and cook for 5 minutes. Combine cooked farro mixture and mix evenly.
5. Spoon farro mixture into roasted squash halves. Broil for 3 minutes or until surface is golden.