Creamy Baked Farro and Butternut Squash and Parmesan
Calories: 409.3|Fat: 18.3|Carbohydrates: 49.7|Protein: 13.6
| 1 hour 15 minutes
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Creamy baked farro and butternut squash with nutty farro and salty buttery sage come together in this delicious comfort food side dish you'll make again & again!
The dish offers a perfect balance of savory and sweet, thanks to the butternut squash and sage. This farrotto stands out for its creamy consistency. Impressively, this creaminess is achieved without using any cream, relying instead on the natural starches released during cooking and careful preparation techniques. The result is a rich and satisfying dish that feels indulgent yet remains light and wholesome, making it an excellent choice for a comforting meal.
Why You’ll Like It
- Vegetarian Baked Farro inspired by Ina Garten’s Baked Farro with butternut squash and bacon.
- A fall recipe that makes it worth waiting the whole summer.
- Creamy and buttery.
For The Perfect Butternut Squash Farro Bake
- Do you prefer a smoother consistency? If so, stir vigorously until the pumpkin turns into a puree and blends into the farrotto, creating a smoother texture rather than distinct layers of farro and squash. If it becomes too thick, add a splash of hot tap water.
- Adjusting Sage Flavor: Sage can be a strong herb. If you prefer a milder flavor, you can omit it entirely. This applies to both the crushed sage in the recipe and the sage used in the brown butter as a garnish.
What You Need
- Olive oil – Use for frying or substitute with unsalted butter.
- Butter – Use unsalted for frying the onion and salted butter for the browned butter to serve with the sage.
- Onion – Use a large yellow onion, finely chopped. If you’re in a hurry, you can substitute with onion powder.
- Salt and pepper – Adjust according to your taste. Start with a little less and increase slowly to your liking.
- Farro – Use uncooked farro. You can substitute with short grain rice if needed.
- Butternut squash – Use uncooked butternut squash, diced into 3/4 to 1-inch pieces.
- Parmesan – Use 1/2 cup freshly grated parmesan cheese or even a little more. Fontina can be substituted for a more autumnal or wintry flavor.
- Wine – Dry white wine or substitute with vegetable broth or water.
- Stock – Use vegetable stock. Start with 3 cups and add more if needed. The amount can vary based on pot size, farro, and cooking method.
- Sage – Chop sage to mix with the farro. Substitute with thyme or any preferred herb. Optionally, prepare crispy sage with browned butter for garnish.
Saving the Butternut Squash Farro Risotto For Later
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Leftovers: Store leftover farrotto in an airtight container in the refrigerator for up to 3-4 days.
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Freezing: For longer storage, you can freeze the farrotto. Place it in a freezer-safe container or zip-top bag, and it will keep for up to 2 months. Thaw in the refrigerator overnight before reheating.
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Reheating:
- Stovetop: Reheat on the stovetop over medium heat, adding a splash of broth or water to maintain moisture and prevent sticking. Stir occasionally until heated through.
- Microwave: Place the farrotto in a microwave-safe dish, cover, and heat on medium power in 1-2 minute intervals, stirring in between until thoroughly warmed.
Serving The Butternut Squash Farro Risotto
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Chicken Tartiflette or quick Chicken Escalopes
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Panko Crusted Mustard Salmon or Crispy Squid – super quick and easy
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Meatloaf or Dauphinoise Potatoes – instead of the usual mashed potatoes!
Health Info
- Calories: 409.3
- Sugar: 4.5
- Sodium: 1046.9
- Fat: 18.3
- Carbohydrates: 49.7
- Fiber: 7.95
- Protein: 13.6
Baked Butternut Squash Farro Risotto
Fat: 18.3|Carbohydrates: 49.7|Protein: 13.6
Description
Creamy baked farro and butternut squash with nutty farro and salty buttery sage come together in this delicious comfort food side dish you'll make again & again!
Ingredients
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 1 large (1½ cups) chopped yellow onion 1 large
- 1 tsp salt and freshly
- ½ tsp ground black pepper
- 1½ cups pearled farro
- 3 cups butternut squash 3/4-to-1-inch-diced and peeled
- 1/2 cup freshly grated parmesan cheese
- ¼ cup dry white wine (or water or broth)
- 3½ cups vegetable stock preferably homemade
- 2 tbsp sage leaves roughly chopped
- ½ cup Parmesan cheese finely grated
Crispy Sage (Optional)
- 50 g (3 tbsp) butter salted
- 12 – 20 sage leaves
Instructions
- Preheat the oven to 375 degrees F.
- Meanwhile, melt the olive oil and butter over medium heat in a small (9-inch) Dutch oven or ovenproof pot. Add the onion and cook for 6 to 8 minutes, until tender and translucent.
- Add farro and stir so all the grains are coated with the butter and semi-translucent. Add white wine and cook until the liquid evaporates – about 1 minute.
- Add chopped sage, 1 teaspoon salt, and ½ teaspoon pepper and cook for 1 minute. Add the chicken stock and bring to a simmer.
- Cover the pot and place in the oven for 25 minutes, until rice farro is just cooked (firm but not raw). Check once during cooking and add a little chicken stock if it's dry. If farro is still uncooked, return to oven for 5 minutes.
- Sprinkle the parmesan on the squash and farro and bake uncovered for 15 to 20 minutes, until most of the liquid evaporates, the farro and butternut squash are tender, and the cheese has melted.
Crispy Sage and Browned Butter
- Melt butter in a small pan over medium-high heat. Once foaming, add sage leaves and stir gently.
- Cook for 1½ minutes or until crispy.
- Immediately remove sage onto a paper towel-lined plate and pour butter into a heatproof jug (butter should be brown by now).
Serve
- Serve hot directly from the pot.
- Garnish with crispy sage, 1 or 2 teaspoons of brown butter, and parmesan cheese.
Recipe Notes:
- Storing: Refrigerate farrotto for 3-4 days or freeze for 2 months. Reheat on stovetop with broth or in microwave, stirring occasionally.
- Serving: Serve farrotto as a main with salad or veggies, or as a side with protein. Top with Parmesan, olive oil, or nuts.
- Butter – Unsalted butter for onions; salted for browned butter.
- Large yellow onion, finely chopped, or onion powder.
- Adjust salt and pepper to taste.
- Uncooked farro or short grain rice.
- Butternut squash diced in 3/4 to 1-inch pieces.
- Parmesan freshly grated or Fontina cheese.
- Dry white wine or vegetable broth/water.
- Vegetable stock, adjust as needed.
- Chopped sage or thyme; optional crispy sage with browned butter for garnish