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Sense & Edibility's Italian Harvest Stew

Butternut Squash, Sausage, Kale and Farro Stew

This easy Italian Harvest Stew is ready in less than an hour. Leftovers taste even better!
Course Mains
Cuisine Italian
Keyword butternut squash, farro, pork, stew
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 10 servings
Calories 431kcal


  • 4-6qt dutch oven


  • 1 pound Italian sausage ground
  • 1 tablespoon extra virgin olive oil
  • 1 1/2 cups (1 large onion) white onion , diced
  • 3 cloves garlic , minced
  • 1 cup (about 2 large carrots) carrots , diced
  • 1 cup (2 large celery stalks) celery , diced
  • 1 cup farro
  • 6 cups (1 squash) butternut squash , peeled and cut into 1" cubes
  • 2 1/2 quarts chicken stock
  • 2 stems fresh rosemary (or 1 tbsp dried rosemary)
  • 1 tablespoon kosher salt plus more to taste
  • 1 teaspoon ground black pepper plus more to taste
  • 2 tablespoons balsamic vinegar
  • 3 cups kale , rinsed and cut into 1" pieces

To Garnish

  • 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.
  • Freeze leftovers for up to six months. 


Calories: 431kcal | Carbohydrates: 50g | Protein: 18g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 42mg | Sodium: 1420mg | Potassium: 1214mg | Fiber: 8g | Sugar: 11g | Vitamin A: 21169IU | Vitamin C: 60mg | Calcium: 146mg | Iron: 3mg