Emily Hart Roth

Serves 4

At Rustic Canyon Wine Bar and Seasonal Kitchen in Santa Monica, Calif., you can order a version of this dish, which is made with farro, roasted squash, and braised kale. Whole farro needs to be soaked overnight; pearled farro does not.

FARRO

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4 cups vegetable stock
1 wedge (2 inches)
Parmesan, rind
separated from cheese
cups farro

1. In a large pot, bring the vegetable stock to a boil. Add the Parmesan rind and simmer for 1 hour. Discard the rind.

2. Meanwhile, shred the remaining Parmesan; set aside.

3. Add the farro to the stock. Cook for 25 minutes to 1 hour or until it is tender. Drain and return to the pot; set aside.

SQUASH

Olive oil (for sprinkling)
3 whole cinnamon sticks, broken up
1 tablespoon whole cloves
4 halves peeled, seeded butternut squash, cut
into 2-inch pieces
Salt and pepper, to taste

1. Set the oven at 400 degrees.

2. Sprinkle 2 baking sheets with olive oil. Scatter the cinnamon and cloves on them. Set the sheets in the oven for 1 minute. Add the butternut squash and sprinkle with more oil, salt, and pepper. Roast the squash for 1 hour or until it is tender. Discard the cinnamon and cloves.

KALE

¼ cup olive oil
3 shallots, finely chopped
1 large bunch kale, coarsely chopped
Salt and pepper, to taste
¼ cup white wine

1. In skillet, heat the olive oil. Add the shallots and cook, stirring often, for 5 minutes. Add the kale, salt, and pepper. Cook, stirring, for 5 minutes or until tender.

2. Add the wine and let the mixture bubble steadily for 3 minutes.

3. In 4 shallow bowls, divide the squash, farro, and kale mixture. Sprinkle with Parmesan. Talia Ralph. Adapted from Rustic Canyon Wine Bar and Seasonal Kitchen.