Farro with Acorn Squash and Kale

Bon Appetit
2-4 servings

4 Tbsp unsalted butter, divided
1 small acorn squash, peeled, halved, seeded, cut into 1/2" cubes
Kosher salt and pepper
1/2 bunch red Russian or other kale (about 5 oz), center stems removed, leaves torn
1 Tbsp vegetable oil
3/4 cup farro
1/4 cup diced white onion
1 small garlic clove, very thinly sliced
1/4 cup dry white wine
2 cups vegetable stock mixed with 2 cups water, warmed
1/4 cup finely grated Parmesan

Preheat oven to 375.  Melt 1 Tbsp butter in a medium saucepan.  Add squash, season lightly with salt and pepper, and toss to coat.  Spread out on a rimmed baking sheet.  Roast, turning squash every 10 minutes, until tender, 30-45 minutes.

Cook kale in a large pot of boiling salted water until wilted, about 2 minutes.  Transfer to a bowl of ice water to cool; drain.

Heat oil in a large ovenproof skillet over medium heat.  Add farro; toss to coat.  Roast in oven until toasted, stirring once, about 6 minutes.  Transfer to a bowl; wipe out skillet.  

Melt 2 Tbsp butter in same skillet over medium heat.  Add onion and cook, stirring occasionally, until translucent, about 4 minutes.  Add garlic; stir until aromatic, about 2 minutes.  Add wine; increase heat to high.  Stir until almost evaporated, about 2 minutes.  Add farro and 1/2 cup warm stock mixture.  Stir until almost all liquid is absorbed, about 3 minutes.  Continue cooking, adding broth by 1/2 cupfuls and allowing broth to be absorbed between additions, until farro is tender, about 1 hour.  

Add kale, squash, remaining 1 Tbsp butter and cheese; stir gently until butter and cheese are melted and vegetables are heated through, about 2 minutes.  Season to taste with salt and pepper.