Farrotto With Acorn Squash and Red Russian Kale From 'Heritage'

Ingredients (16)

• Acorn squash:
• 1 small acorn squash (about 2 1/2 pounds)
• 1 tablespoon unsalted butter
• 1 1/2 teaspoons kosher salt
• Scant 1 teaspoon freshly ground white pepper
• 1 cup Vegetable Stock
• 1 bunch Red Russian or other kale (about 3 pounds)
• Farrotto:
• 2 quarts Vegetable Stock
• 1 1/2 teaspoons canola oil
• 1 1/2 cups Anson Mills Farro Verde
• 4 tablespoons unsalted butter
• 1/2 cup diced white onion
• 1 garlic clove, sliced paper-thin
• 1/2 cup dry white wine
• 1 cup freshly grated Parmigiano-Reggiano cheese