Root Vegetable and Farro Stew

I don’t know about you, but my favorite meals in the fall are warm pots of soups, stews, and chili, served in big bowls and shared at a table surrounded by family and friends.

Ingredients

6 large garlic cloves, minced

1 large delicata squash, seeded and sliced 1/2 “ thick

1 onion, chopped

1 celery rib, sliced thin

1 cup cremini mushrooms, coarsely chopped

4 cups vegetable stock

1 1/2 cups coin sliced carrots

1 large potato cut into 1” cubes

3/4 cup quick cook farro

1 can butter beans or cannellini beans

2 teaspoons herbs de Provence

1 tablespoon tamari

1 1/2 teaspoons Kitchen Bouquet

1 cup chopped kale

1 tablespoon cornstarch dissolved in 2 tablespoons water

Fresh ground black pepper

Kale, chopped for garnish

Instructions

1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper or silicone mat. Arrange sliced delicata squash on the prepared baking sheet. Roast for 25 minutes or until the squash is tender. Remove from oven and set aside once tender.

2. Meanwhile in a large Dutch oven (5-6 quart) saute the onion and celery over medium heat for 4 to 5 minutes. Add garlic and mushrooms and saute another 5 minutes. Add vegetable stock, carrots, potato, farro, beans, herbs, tamari, and Kitchen Bouquet. Reduce heat, cover and simmer for 25 minutes or until vegetables are tender, adding the kale when 5 minutes remain.

3. Add the dissolved cornstarch along with a few grindings of fresh ground black pepper, give it a good stir before placing the roasted delicata squash on top. Simmer an additional 10 minutes.

4. Serve with fresh chopped kale on top.

Serves 4-6