Farro, Kale & Butternut Squash Gratin – a delicious recipe with milk, Butter, onion, kale, salt, ground red pepper. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Heat oven to 375F.
2
Spray 8-inch square glass baking pan with no-stick cooking spray.
3
Set aside.
4
Cook cheese and milk in 2-quart saucepan over medium-low heat until melted and smooth.
5
Melt 2 tablespoons butter in 12-inch skillet until sizzling; add onions.
6
Cook over medium heat until softened.
7
Add kale; cook until wilted.
8
Sprinkle with salt and red pepper.
9
Stir in farro, raisins and squash.
10
Pour cheese sauce over farro mixture; stir until well coated.
11
Spoon mixture into prepared baking pan.
12
Combine bread crumbs, pine nuts, 2 tablespoons melted butter and Italian seasoning in bowl.
13
Sprinkle mixture evenly over casserole.
14
Bake 15-20 minutes or until topping is golden brown and casserole is beginning to bubble around edges.
1797
kcal
Calories
163
g
Fat
19
g
Carbs
70
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: 10 (3/4-ounce) slices Land O Lakes Deli 4 Cheese Italian Blend, 1/2 cup milk, 2 tablespoons Land O Lakes Butter, 1 small (1/2 cup) onion, chopped, and more.
Yes, Farro, Kale & Butternut Squash Gratin falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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