This is a great side dish! The flavors of the kale and butternut squash bring out the delicious nuttiness of the farro.
While the farro cooks, melt the butter and cook the onions over medium-high heat. Stir occasionally and brown them just a little.
Add the squash, apple, and sage into the skillet. Saute for 3-4 minutes. Add the last cup of stock and cook until the squash can be easily pierced with a fork, but not mushy. You want it to hold its shape in the dish.
Add the kale, cranberries, and Romano cheese. Toss until combined and the kale starts to wilt just a bit (2-3 minutes.)
Remove from heat and serve immediately with Romano sprinkled over the top. Enjoy!