Creamy and comforting, this butternut squash farroto offers all the richness of risotto with the nutty chew of farro. The roasted squash adds natural sweetness and a vibrant golden hue. Parmesan cheese and fresh herbs elevate the dish into a cozy yet elegant meal. Perfect for fall or winter dinners, it’s a nutrient-rich twist on a classic.
Butternut Squash Farroto
Ingredients
Equipment
Method
- Preheat oven to 425°F. Toss butternut squash with 2 tablespoons olive oil, salt, and pepper on a rimmed baking sheet. Spread in an even layer and roast until squash is very soft and lightly browned, about 25 minutes.
- Heat remaining 3 tablespoons of olive oil in a Dutch over or large pot over medium-high heat.
- Add farro and cook, stirring, until very lightly toasted and fragrant, 2 to 3 minutes.
- Add onion and cook, stirring, until softened, about 3 minutes longer.
- Add white wine or water and cook, stirring, until alcohol smell has mostly cooked off and wine has mostly evaporated.
- Stir in kale and a large pinch of salt, followed by ½ cup stock. Cook, stirring often, until stock has mostly evaporated.
- Continue adding stock in roughly ½ cup increments, allowing it to evaporate and be absorbed between additions, until farro is tender with a delicately chewy bite, about 30 minutes.
- Stir in butternut squash, allowing it to mash into farrotto while leaving some chunks intact.
- Vigorously stir in Parmigiano-Reggiano cheese and fresh herbs until combined.
Notes
Recipe adapted from Serious Eats
- Shopping/Cooking Tip: Reserve extra squash for soups, salads, or as a side later in the week.
- Budget Swap: Use pearl barley or brown rice instead of farro.
- Allergy/Intolerance Swap: For dairy-free, substitute Parmesan with nutritional yeast or vegan cheese.
- Storage Recommendations: Store leftovers in a sealed container in the fridge for up to 4 days; reheat with a splash of broth to restore creaminess.