Kabocha Squash Farro Mustard Greens

December 23, 2015

Sunset 2015, serves 4, 1 hr prep. Pair with buttery bright chardonnay – Rodney Strong Chalk Hill Estate Chardonnay


  • 1½ Cups Farro
  • 1 small whole onion, peeled
  • 1 Bay leaf
  • 1 small Kobocha squash 2- 2½ LBs halved lengthwise, seeded but leave peel on, slice lengthwise 1″ wide strips.
  • 3 TBs red wine vinegar
  • 2 TBS honey
  • ¼ C olive oil
  • ¾ tsp kosher salt & ¼ tsp pepper
  • 2 Qts loosely packed baby mustard greens or regular but removed from stems.
  • ¼ LB ricotta salata or feta cheese, shaved with vegetable peeler.


  1. Preheat oven to 400º Roast squash. Mix squash with 2 Tbs olive oil, 1 tsp ras el hanout, ½ tsp kosher salt. Arrange flat on baking sheet, turn once, roast 25-30 min . Let sit until cool to handle.
  2. Cook Farro in med saucepan.. Bring Farro, 1 Qt water, 1 tsp salt, onion and bay leaf to boil. Reduce  heat, cover, simmer 20 min until tender but chewy. Drain farrow, discard bay leaf & onion. Spread on baking sheet until cool.
  3. Dressing: in large bowl whisk 3TB red wine vinegar & 2 TBs honey. Add ¼ C oil gradually while whisking. Season with Salt & pepper. Set aside one third of dressing into another large bowl.
  4. Add & toss  Farro and mustard greens to first bowl with two-thirds dressing.  Then arrange on large platter.Cut squash pieces in half – don’t peel edible skin, toss gently with remaining dressing.
  5. Arrange squash over greens. scatter cheese on top, gently toss ingredients.

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