6 cups (1 squash)butternut squash, peeled and cut into 1" cubes
2 1/2quartschicken stock
2 stemsfresh rosemary (or 1 tbsp dried rosemary)
1 tablespoon kosher salt plus more to taste
1 teaspoonground black pepperplus more to taste
2tablespoons balsamic vinegar
3cups kale, rinsed and cut into 1" pieces
shredded parmesan cheese
Prep the Meatballs
Score the sausage into one inch cubes. Roll each piece into small meatballs.
Prepare the Butternut Stew
In a 7 qt. dutch oven, heat the olive oil over medium-high heat.
Add the meatballs to the pot and brown on all sides for 3-4 minutes.
Add the onions and the garlic and sauté it until the onions are glossy- about 3 minutes.Stir in the celery and carrots, then sauté for 5 minutes.
Add the farro and the butternut squash to the pot. Stir to combine.Pour the chicken stock into the pot, then stir in the sprigs of rosemary. Season with the salt and pepper, before bringing the stew to a boil.
Simmer the Stew
Reduce the heat to a simmer and cover the pot. Cook the stew for 30 minutes, or until the butternut squash feels tender when pierced with a fork.
After 30 minutes, stir in the balsamic vinegar. Remove and discard the rosemary stems.
Add the kale. Cover the pot once again, but turn the heat off. Allow the residual heat to finish cooking the kale. Taste the stew and add more salt and pepper, if needed.
Serve and Garnish
Spoon into serving bowls and top with shredded parmesan cheese, if desired.
This stew is great as leftovers. If you find it's too thick, add more chicken stock until you achieve your desired consistency.