Creamy Baked Farro and Butternut Squash and Parmesan
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.
Notes
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