Step 1

Preheat oven to 400°F. Line two baking sheets with parchment paper or silicone baking mats. Cut off top ½ inch of garlic head to expose cloves; place on a double layer of foil. Drizzle with 1 teaspoon water and loosely wrap foil around garlic. Arrange squashes, turnips, and shallots on prepared baking sheets; sprinkle with vinegar. Place baking sheets and garlic packet in oven. Roast 25 minutes or until vegetables are tender, switching baking sheets between oven racks halfway through cooking time.

Step 2

Meanwhile, in a 5- to 6-quart Dutch oven combine broth, farro, and 4 cups water. Bring to boiling; reduce heat. Cover and simmer 25 minutes or until farro is tender.

Step 3

When vegetables are done, carefully open foil packet of garlic. When cool enough to handle, squeeze out cloves into a bowl and mash until smooth. Chop shallots. Add garlic, shallots, squash, and turnips to Dutch oven. Stir in the next five ingredients (through rosemary). Bring to boiling; reduce heat. Simmer, uncovered, 4 minutes or until kale is tender. Season with salt and pepper.

Step 4

Meanwhile, in a small skillet cook panko and pine nuts over medium-low 2 to 5 minutes or until toasted, stirring occasionally. Top servings with panko mixture.