Ode to the most popular seafood in the United States. Here is my Grilled Shrimp on the barbie with a Lemon Garlic Butter Sauce, your new favorite grilling recipe.
Shrimp is, by far, the most consumed seafood product in the United States. Shrimp is delicious, versatile, and better yet, easy to cook with! Below, I’ll review how to make grilled shrimp, the sauce, some pairings, and some nutritional information about shrimp!
Why You Will Love This Recipe
This recipe is great for meal prepping for the week. I like to grill the shrimp on the weekend and make extra for shrimp salads, grain bowls, and sandwiches!
I love to make this recipe when the weather is nice! I love to spend time outside, so if I can cook dinner outside that’s even better!
Tools
Metal skewers (wooden skewers work too) – if you don’t have skewers you can cook the shrimp on a grill pan or even in a cast iron skillet.
Tongs
Grill – charcoal grill or gas grill works
Serving platter
Ingredients
Shrimp – I use Wild Gulf Large or Jumbo Shrimp
Melted Butter – you could use olive oil
Spice mixture: Old bay seasoning, kosher salt, chili powder, cayenne pepper, onion powder, garlic powder, black pepper. If you don’t have old bay seasoning a cajun seasoning will suffice.
Garlic cloves
Fresh Lemon Juice
Fresh Parsley
Optional Ingredients: Hot Sauce, red pepper flakes, lime juice, brown sugar, soy sauce, or even some lemon zest.
Step – By – Step Instructions
I usually like to keep a pound of raw shrimp in the freezer. Shrimp is super quick to thaw and easy to cook healthy recipes. From beginning to end, anyone can whip up a shrimp dinner in less than an hour.
Step 1: Prepping Shrimp
To thaw shrimp, take it out of the freezer and dump it into a large bowl. Place the bowl in the sink and run cold water over the shrimp. The shrimp will be thawed out in 15-20 min
Step 2: Cooking Shrimp
To cook this recipe you need a hot grill. Then, all you need to do is to skewer the shrimp and lay them on the grill. Flip the shrimp skewers halfway through and take them off when they are pink and curled in a “C” shape!
Enjoy the grilled shrimp alone, with my Garlic Lemon Butter Sauce, or with a delicious dip! Perhaps something creamy, BBQ-y, or spicy!
How to Make The Sauce
Okay, this is possibly the easiest sauce ever.
Microwave option: Add all the ingredients to a microwave-safe bowl and heat for a minute. Butter pops when melting in the microwave so make sure you cover your bowl!
Sharper Tip: I cover it with the paper wrapping my butter comes in.
Stove-top option: To make this sauce over the stove-top, add butter to the saucepan and melt over low heat. Once the butter is melted, add garlic salt, and pepper and continue to cook on medium-low heat for 5min. Cut the heat and your sauce is done!
Pairings with Grilled Shrimp with Lemon Garlic Butter Sauce
There are infinite possibilities of pairing this grilled shrimp with lemon garlic butter sauce. I like to make extra shrimp so I can make easy simple shrimp recipes during the week.
Plain alongside a delicious remoulade sauce: Think of this recipe as an easy homemade copycat Outback shrimp recipe.
Grilled Vegetables: I like grilled squash and peppers with my shrimp but any of your favorite veggies works! Potatoes in a foil pocket are delicious, crunchy, and creamy!
Air Fryer Potatoes: Include as many herbs as you would like. Once, I was eating pasta with a friend and they dumped almost the entire dried basil container in the sauce. Honestly, it was frickin’ good.
Rice: Shrimp and wild rice or white rice. Save a little of that garlic lemon butter and spoon it over top of your rice.
Salad: Eat this over top of a colorful green salad with a spritz from a lemon wedge. Some other great salad pairings include Yogurt Cilantro Lime Slaw or Greek Salad.
Beverages: Some great beverage pairings include a Frozen Strawberry Margarita, white wine, or my favorite, a Komchua Mocktail!
I LOVE Shrimp, But…
I love shrimp, I grew up eating shrimp on summer nights at the beach, but… from a sustainability point, I only enjoy shrimp every so often.
I’ve done some research into how to shop for sustainable shrimp and learned quite a bit!
When purchasing shrimp, stick with shrimp from North America, avoiding foreign imported shrimp. North American-caught shrimp is more likely to be caught sustainably. Specifically, Wild Gulf Shrimp is the best to buy due to its stricter management protocols. However, one 2014 report shows, that despite those stricter management protocols, the discard rate of other sea creatures from those shrimp trawls is still at 64%. You can also look for certifications like Monterey Bay’s Seafood Watch, Wild American Shrimp, or the Marine Stewardship Council.
Look for the Best Aquaculture Practices (BAP) label when purchasing Farm-Raised shrimp. The BAP makes sure the shrimp is raised without antibiotics and in the correct conditions to meet local environmental regulations.
Bottom Line:
Eat less shrimp and more sustainable seafood local to the region. For instance, purchasing from local fishermen and purchasing seafood like mussels, oysters, and clams can have a positive impact on our oceans and their ecosystems.
If you are interested in reading more about sustainable practices in the shrimp industry check out the references below.
I am a big fan of okra! Crispy Fried Okra in The Air Fryer is my take on crunchy southern fried okra. This makes the perfect appetizer, side dish, or delicious snack.
In my recipe, I skip the deep fryer and instead use my air fryer. The air fryer makes super crispy delicious okra with far fewer fat and calories.
I batter up the okra halves which makes a crispy, dredged outer casing. I pair the Air Fryer Okra with a beautifully green, roasted poblano dipping sauce.
Why You Will Love This Crispy Air Fryer Okra Recipe
This is a healthy recipe. I love that this is a healthier alternative to the Southern classic but it also comes together super quickly and doesn’t require a big batch of oil.
This recipe is made of simple ingredients. I love that the okra is highlighted in this recipe and this recipe is a great addition to your okra recipe repertoire.
Maybe the best part, this is a year-round recipe. If you don’t have fresh okra you can use frozen okra. This is a great alternative for crispy air fryer okra year-round.
Ingredients In This Air Fryer Recipe
Fresh Okra – The main ingredient in this crispy air fryer okra recipe is
For The Egg Mixture
Large Egg: The egg binds all the batter ingredients together.
Yogurt: Yogurt adds richness and moisture.
Heavy cream: Heavy cream adds fat and flavor. This adds some flavor back that is eliminated by air frying vs deep frying.
Hot Sauce
Salt & Black Pepper: It’s so important to the season! Don’t forget it or you will taste the difference. You can use sea salt or kosher salt.
For The Panko Mixture
Panko: Makes for crispy breaded okra fries. I keep this recipe cornmeal-free with panko breadcrumbs however, you can always substitute cornmeal or rice flour.
Garlic Powder
Salt & Black Pepper: Yay! Be sure to season the panko, too!
Optional: Add even more flavor with chili powder, cayenne pepper, or your favorite spice blends such as cajun seasoning, garam masala, taco seasoning, or even curry powder.
Optional Dipping Sauces
These Air-Fried Okra are delicious plain perhaps with a sprizel of lemon juice. Feel free to use your favorite sauce as a dipping sauce.
Slice the Okra: Start by cutting the okra lengthwise.
Set Up Battering Station: Fill two plates or shallow bowls—one with your wet mixture and the other with your dry mixture for the batter. Place these dishes side by side to streamline the battering process.
Season the Okra: Don’t forget to season both your wet and dry mixtures to enhance the flavor.
Step 2: Batter and Air Fry the Okra
Batter the Okra: Dip each sliced piece of okra into the wet mixture, ensuring it’s fully coated. Then, transfer the okra to the dry mixture and coat evenly.
Arrange in the Air Fryer: Place the battered okra in a single layer in the air fryer basket. Be sure not to overcrowd the basket, as this could affect the cooking process. You might need to air fry the okra in batches depending on the size of your air fryer.
Cook the Okra: Set your air fryer to 350°F. Air fry the okra for 10 minutes. After the first 10 minutes, flip the okra and cook for an additional 10-12 minutes, or until the okra turns golden brown and crispy.
More About Okra
Okra Slime
A little tidbit on nutrient information in okra!
Okra “slime” gets a bad rap! It is the mucous substance that comes from the okra pods.
Did you know, that mucilage contains soluble fiber, which isexcellent for the bowels? During digestion, the soluble fiber in mucilage can help ease constipation and keep you regular.
So that slimy texture has a purpose and is good for the gut!
Okra in The Garden
Okra is a wonderful hot weather plant. Oftentimes, okra is the last remaining plant in the garden if temperatures get up in the 100s.
Okra is drought-tolerant and loves direct sunlight.
When harvesting okra, wear long sleeves or gloves because most okra varieties are covered in tiny spines that may irritate your skin.
Easy Lemon Cucumber Salad Recipe with a Lemon Vinaigrette
This Lemon Cucumber Salad is a quick, versatile, and entirely plant-based dish that’s the perfect salad or side dish for showcasing fresh, seasonal produce.
With just a few simple ingredients, you can create a refreshing salad that highlights the crispness of cucumbers, the zing of lemon, and the subtle sweetness of cherry tomatoes.
Why I Made This Recipe
My favorite way to use cucumbers is in a simple salad. This is a great recipe because it lets the natural flavors of fresh produce shine.
When summer and autumn bring an abundance of fresh vegetables, I prefer to keep things simple, using just lemon juice, quality olive oil, and a touch of salt to enhance their natural taste.
For this recipe, I chose lemon cucumbers because they are less bitter, have a beautiful sun-yellow hue, and add a unique twist to traditional cucumber dishes. If you’re growing these cucumbers, you’ll find them to be prolific and relatively easy to care for, making them a fantastic addition to your garden and your kitchen.
Additionally, this makes for a fantastic busy day recipe! Simple salads are a great way to bump up your veggie intake without much effort.
Ingredients in This Cucumber Salad Recipe
Veggies
Fresh Cucumbers – Choose your favorite cucumber slices for this recipe or whatever garden cucumbers you have growing in your garden or picked up from the farmers market.
From English cucumbers, to lemon cucumbers, to Persian cucumbers any will work well in this recipe and you’ll even notice the different flavor profiles.
I like to cut my cucumbers into cubes or quarter inch slices.
Cherry or Grape Tomatoes
Green Onion (Scallions) – For more flavor you could use red onion
Optional: More fresh herbs such as mint leaves, fresh basil leaves, or fresh dill.
Lemon Vinaigrette
Fresh Lemon Juice
Lemon Zest
Olive Oil
Kosher Salt
Cracked Black Pepper
You have the option to garnish with lemon slices.
How To Make This Easy Recipe
Prepare the Lemon Vinaigrette
In a small bowl, combine all the vinaigrette ingredients. Whisk thoroughly until the mixture is well emulsified.
Assemble the Salad
In a large bowl, combine all the salad ingredients.
Finish and Serve
Drizzle the lemon vinaigrette over the salad. Serve immediately for a crisp, fresh taste, or refrigerate for up to a day to allow the flavors to marinate and deepen.
Other Ingredient Additions
The beautul thing about this recipe is it is adaptable. If you have some bell peppers feel free to throw some of those in, lots of herbs, or even some yogurt to make this a creamy cucumber salad.
Storing This Recipe
This recipe will last a couple of days in the refrigerator.
FAQ (Ask a Dietitian!)
What does lemon cucumber taste like?
Lemon cucumbers do not have a lemon flavor. They taste like a cucumber with no bitterness that sometimes comes with certain cucumber varietals.
They are called “Lemon” Cucumbers because they visually look like a lemon!
How do you eat Lemon Cucumbers?
You can eat lemon cucumbers in many ways, they are quite a versatile vegetable. I love them as an accent in a tomato salad, use them in a grain bowl creation, or make easy lemon cucumber pickles with mustard seed!
However, the recipes do not end there. Lemon cucumbers work in a variety of cuisines from Italian recipes Indian recipes, Japanese recipes, Chinese Recipes, and Mexican Recipes. For more inspiration, check out this article on 8 Must-Try Lemon Cucumber Recipe Ideas.
Can you put lemon and cucumber in water?
Yes, Lemon cucumber water is a delicious and refreshing beverage.
You can use any cucumber you would like, including lemon cucumbers. Lemon and cucumber in water is a refreshing and fun way to stay hydrated all year long.
For more flavor add the juice of a whole lemon or even some bottled lemon juice will taste great.
Growing Lemon Cucumbers
After moving to Washington, my husband and I have a beautiful backyard garden! This is my first year trying to grow Lemon Cucumbers. From what I have heard and researched lemon cucumbers are very easy to grow!
What I do know from growing other varietals of cucumber plants, they grow quickly, they like well-draining soil that is evenly moist. From my experience, when I was inconsistent with watering my cucumbers taste bitter. Additionally, they like full sun but are prone to scorching so they also need some shade (think about those big cucumber leaves!)
Interested in growing cucumbers? Here are a couple of resources.
Vietnamese Inspired Peanut Sauce Recipe For Noodles
One of my favorite takeout foods is Vietnamese food. I love Pho, Vemachelli noodles, summer rolls, and Luc Lac! One item I always order at a Vietnamese restaurant is summer rolls, also known as gỏi cuốn, fresh spring rolls, or salad rolls.
Most often I find peanut sauce served with my Vietnamese summer rolls and it is the perfect dipping sauce. I ensure each bite is saturated in the peanutty goodness of that sauce sweetened by hoisin sauce. I love that sauce so much, I make it and serve it over a deconstructed salad roll bowl, stir-fries, and rice.
Why You Will Love Making This Recipe
I’ve been making peanut sauce for years and it never gets old. I love this recipe for Vietnamese Peanut Sauce for Spring Rolls by Bryan Huy a Vietnamese American food blogger with an incredible collection of Vietnamese recipes.
My Easy Peanut Sauce doesn’t require any cooking ahead of time, making it perfect for a quick weeknight meal. It’s creamy, flavorful, and packed with nutrition thanks to the peanut butter.
You can easily boost the nutrition by adding whatever veggies you have on hand and some protein, like rotisserie chicken, baked tofu, or grilled shrimp. Toss in some rice noodles, and you’ve got a satisfying, feel-good meal.
Now, let’s dive into how to make this Vietnamese-inspired peanut sauce using simple ingredients that are readily available at your local grocery store.
Ingredients
All you need to make this sauce is a handful of ingredients. Keep in mind, thatyou can mix and match ratios of ingredients and include additional ingredients depending on how you like your peanut sauce!
Peanut Butter: I use creamy peanut butter but if you have chunky peanut butter that works well too.
Peanut butter is a great nut/seed butter for this recipe because it’s a spin on the classic Thai peanut sauce. Peanut butter is also inexpensive, healthy, and a superstar with the taste buds. When not using peanut butter, I use cashew and almond butter. Both are milder in flavor, allowing other flavors in the dish to shine.
Avocado oil: My go-to oil in this recipe. Avocado oil doesn’t add much flavor and adds healthy monounsaturated fats! I have also used sesame oil in some variations, especially when including tahini (sesame paste).
Hoisin Sauce: This is a must when making Vietnamese-inspired peanut sauce. Most grocery stores carry hoisin in the international section where you would find other items such as soy sauce, rice vinegar, and fish sauce. If you don’t have hoisin you could substitute brown sugar or maple syrup.
Water: I used water (or even a bit of coconut milk) to thin the peanut sauce to ensure all the veggies get coated. For a thicker sauce, omit the water.
Spicy Peanut Sauce:For those who love a bit of heat, I recommend adding a tbsp of sriracha to this recipe. You can also experiment with other spicy condiments like red pepper flakes, chili crisp, or sambal oelek.
If you prefer a milder sauce, feel free to omit the heat altogether.
Optional ingredients – Soy sauce, lime juice fish sauce, or rice vinegar: Sometimes, I like to add a splash of soy sauce, rice vinegar, or fish sauce to my peanut sauce, depending on my mood.
Each option brings a unique twist to the flavor, so feel free to experiment!
When serving it over vermicelli noodles with plenty of stir-fried fresh vegetables, I might even add all four for a bold and flavorful dish!
How To Make This Simple Peanut Sauce
Combine all ingredients in a food processor, blender, mason jar, or bowl.
Gradually add water, 1 tablespoon at a time, until you reach your desired consistency.
Your sauce is now ready to drizzle over a big bowl of noodles or to serve as a delicious chicken wing sauce!
How to Serve Peanut Sauce
Make a big batch of this sauce and freeze it! You can use leftover peanut sauce in a variety of ways.
Dip or sauce for wings – I use this recipe as a dip for my Crispy Air Fryer Chicken Wings! Pair that with a side of roasted broccoli, andred cabbage and top it with a bit of green onions for color.
Warm Noodles & rice bowls – spooning this over spaghetti squash and rice noodles, is a great way to incorporate more veggies into my diet. Don’t have rice noodles? You can use spaghetti noodles!
Cold noodle salad – served with your favorite veggies such as red bell peppers, carrots, celery, and fresh herbs. You can even top it with chicken satay or baked tofu. Top it all off with chopped peanuts or sesame seeds for a little crunch.
Stir-fry sauce – incorporate your favorite veggies.
Marinade – For Chicken, tofu, or tempeh
Kick up basic instant ramen – Just add a little bit of the ramen seasoning packet to the ramen water, then add some peanut sauce, crack an egg in the hot broth and that’s what I call an easy ramen noodle soup. Bump it up even further with a bit of cooked pork belly!
Salad dressing – add a little minced garlic for a garlicky peanut salad dressing to toss with butter lettuce.
This Vietnamese Inspired Peanut Sauce is easy, nutritious, and delicious! Enjoy it over top of some noodles, in a stirfry, or as a pizza sauce! I especially love this as a dipping sauce for air-fryer chicken wings.
Trader Joe’s Butternut Squash Mac and Cheese Recipe
This is one of my favorites for fall – trader joe’s butternut squash mac and cheese recipe!
It’s that time of year! Let’s bring our favorites to the Thanksgiving table! Some of my favorite recipes include stuffing, cranberry sauce, mashed potatoes, roasted vegetables, and creamy Butternut Squash Mac n’ Cheese.
Honestly, I could eat this Copycat Trader Joe’s Butternut Squash Mac and Cheese dish any time of year, but I especially love making it in October and November. Butternut Squash and winter squashes are so festive and fun in the fall, and they are delicious in this dish. Best of all, this pasta dish has a creamy sauce and is better than the frozen mac and cheese version from Trader Joe’s. I love how this recipe utilizes a kitchen blender to create a creamy and decadent sauce without loads of cheese rather it is filled with veggies!
Let me tell you how I make this recipe!
Butternut Squash Mac n’ Cheese Ingredients
Elbow Macaroni: I often opt for traditional macaroni for this recipe however, you can use a different short pasta shape such as penne, rigatoni, fusilli, farfalle, radiatori, or orecchiette.
Butternut Squash: I use a can of squash puree (for convenience) in this recipe but you can use fresh, homemade roasted butternut squash puree too.
The creamy squash is a flavorful and healthy addition to this sauce. It is loaded with nutrients like beta carotene (a precursor of Vitamin A). Squash also has a beautiful, golden-yellow color, excellent for this vibrant Mac n’ Cheese, and has a subtle sweetness I love.
*THE SECRET INGREDIENT* Riced Cauliflower: This is my secret ingredient!
You can’t taste the cauliflower with all the cheese, pasta, and squash flavors. Cauliflower helps to make the sauce creamy and comforting. It also gives the sauce its signature velvety smooth texture after blending.
Cheese: I use 2 different cheeses in this recipe.I wouldn’t say I like to use pre-shredded cheese rather I shred my cheese.
In this recipe, I use high-quality sharp cheddar. I usually add at least one more cheese addition to my casserole. You can try Mozzarella or Gouda, but for this recipe, I used Greyure. Greyure makes for a creamy rich sauce and I love how it mingles with the cheddar.
Other Ingredients
Onion
Butter
Whole Milk
Fresh Cracked Pepper
Garlic Powder
Mustard Powder
Step-By-Step Instructions
Cook the Pasta:
Cook the elbow macaroni according to package instructions until al dente.
Drain and set aside.
Cook the Vegetables:
In a large skillet, heat the butter over medium heat. Add chopped onion and cook until softened about 5 minutes. Add the riced cauliflower. Cook another 5 min, stirring occasionally.
Make the Sauce:
Add the butternut squash puree and milk. Heat through, about 2 min. Remove from stove and turn off the heat. Add these ingredients to a blender with black pepper, garlic powder, and mustard powder. Blend until smooth.
Combine ingredients:
Pour the blended mixture back into the saucepan. Incorporate 4oz cheddar cheese and 1 oz gryere cheese. Add fresh cracked pepper to taste. Mix until the cheese is melted.
Note: The stove is off during this step, the cheese will melt from the heat of the puree.
Add cooked pasta to the sauce and stir to combine, ensuring all the pasta is well coated with sauce.
Pour the pasta mixture into a 9 x11 casserole pan.
Make Topping:
Mix Topping (1 oz gruyere, 2oz cheddar cheese, and panko bread crumbs).
Sprinkle with the panko/cheese topping overtop the macaroni and cheese mixture.
Bake and Serve
Bake at 350 uncovered for 30 minutes until heated through and the topping is browned and bubbly.
Once the mac and cheese is removed from the oven, let it rest for 5-10 minutes before serving.
More Ingredients Additions to this Squash Mac n’ Cheese
What’s special about this Macaroni and Cheese recipe is its many variations. The cook can mix and match cheeses.
Cheeses: I refer to this article by Better Homes & Gardens to help with my cheese selection.
More Flavor: Another fun option? Add a spicy element such as Harissa, jalapenos, or other peppers.
Veggies: Use veggies such as spinach, green beans, brussels sprouts, and tomatoes to make this pasta more veggie-packed.
Pasta: Even the pasta can be changed up! Make the recipe gluten-free with some simple ingredient swaps like gluten-free macaroni.
1lbselbow macaroni or other short pastai.e. penne, rigatoni
1onion, diced
1 tbspbutter
1cupriced cauliflower
5fl. ozmilk1 can
15ozbutternut squash puree1 can
8ozcheddar cheese, grated and dividedsome for sauce and some for melting over top casserole
8ozgruyere cheese, grated and dividedsome for sauce and some for melting over top casserole
1tbsppanko bread crumbs
1tspgarlic powder
½tspfresh cracked pepper
½tspmustard powder
Instructions
Cook The Pasta
Cook your macaroni according to pasta box instruction until al dente.
Drain and set aside.
Cook the Vegetables:
In a large skillet, heat the butter over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add the riced cauliflower. Cook another 5 min, stirring occasionally.
Make The Sauce
Add the butternut squash puree and milk. Heat through, about 2 min. Remove from stove and turn off the heat. Add all ingredients to a blender. Blend until smooth.
Combine ingredients
Pour the blended mixture back into the saucepan. Incorporate 6 oz cheddar cheese and 1 oz gryere cheese. Add fresh cracked pepper to taste. Mix until cheese is melted. Note: The stove is off during this step, the cheese will melt from the heat of the puree.
Add cooked pasta to the sauce and stir to combine, ansuring all the pasta is well coated with sauce.
Pour the pasta mixture to a 9 x11 casserole pan.
Make Topping
Make the topping, 2oz cheddar cheese, 1 oz greyure, and panko bread crumbs.
Sprinkle with the panko/cheese topping overtop the macaroni and cheese mixture.
Bake and Serve
Bake at 350 uncovered for 30 minutes until heated through and the topping is browned and bubbly.
Once removed from the ove,. let the macaroni and cheese rest for 5-10 minutes before serving.
Like with rice but instead…Farro! This recipe is super creamy, slightly sweet, and absolutely stunning color.
This easy farro risotto is a go-to quick dinner recipe in the autumn when butternut squash is in season.
Why You Should Make This Recipe
These two ingredients combine to create a warm and cozy simple ingredient farro creamy risotto. The whole-grain farro is nutty and chewy and the butternut squash is slightly sweet, yet savory, and the entire dish is oh-so-creamy.
Below I will guide you through the key ingredients for this dish, how to make it, and some tidbits about the fantastic cold weather veggie, butternut squash.
Ingredients
Skip the arborio rice risotto and go for an easy Farro Farrotto!
Farro: I use Semi-Pearled Farro for an easy, convenient, and healthy Farrotto. You could also use pearled or whole grain farro just note, thatthey will have differing cook times. Farro is an ancient grain with a nutty flavor and chewy texture.
Butternut Squash: If you don’t have butternut squash, honey nut squash or acorn squash works. In a pinch, you can even use a can of pumpkin!
Onions & Garlic: These ingredients add depth of flavors and textures.
Jalapenos: The jalapenos give this risotto a lovely yet subtle kick. You can use any other spicy pepper of choice or in a pinch, swap for a tbsp of red pepper flakes.
Half & Half: I enjoy including half and half because it aids in creating a silky smooth and creamy sauce—the option to swap the half and a half for whole milk, heavy cream, or coconut milk.
Crispy Herb Topping: In addition to many other recipes, this topper is fantastic on this Butternut Squash Farro Risotto. Comprised of butter, fresh sage leaves, and cilantro it is a garnish that elevates the meal. Alternatively, you could use fresh herbs such as parsley, cilantro, or basil.
Kosher Salt and Black Pepper
Optional add-ins: Nutritional Yeast (for extra protein), white wine, parmesan cheese or vegan parmesan, fried shallots, frozen peas, chopped greens, or wild mushrooms.
Step By Step Instructions on How to Make Spicy Butternut Squash Farro Farrotto
Roasting The Butternut Squash
Preheat oven to 400 degrees F.
Cut the butternut squash in half (peeled or unpeeled). Remove the stem and seeds. Dice the squash into evenly-sized 1-inch pieces.
Evenly place squash over a parchment-lined baking sheet. Drizzle with avocado oil, salt, and pepper. Toss to ensure the squash is evenly coated. Roast the squash for 30 to 35min, flipping halfway to ensure even roasting.
Once the butternut squash finishes cooking, add it and 1 cup of water (option to use vegetable broth or chicken stock) to a blender or food processor and blend until the squash is smooth. You could also use an immersion blender (hand blender) for blending.
Set the butternut squash mixture aside this is your cooking liquid.
Note: It is possible to prep the squash 1 to 2 days in advance.
Cooking Farrotto
Turn the stove top burner to medium-high heat and heat olive oil in a Dutch oven or large pot. Add onion and saute for 3 to 5 min.
Adjust the stove to medium-low heat (to prevent garlic from burning) and add garlic and jalapeno. Continue to sauté for another 3 to 5 min.
Add rinsed farro, butternut squash mixture, half and half, salt, and pepper to the Dutch oven. Continue to cook on low heat for 30 to 60 minutes. Stir the farro risotto occasionally (approx. every 10 min) to prevent sticking or burning.
Taste the Farro as you cook starting at 30min to check for doneness. The farro should be chewy yet tender.
Crispy Herb Topping
While the Butternut Squash Farro Risotto is cooking, add olive oil to a sautee pan on medium heat. Add herbs and crisp for 3 to 5 min.
Set aside and sprinkle the crispy herb topping over the risotto before serving.
How To Enjoy This Dish
I like to make this farro risotto recipe with leftover butternut squash soup during the autumn and winter months. It is a great way to use leftovers to make a comforting farro risotto. Below are my favorite ways to serve this dish.
A way to use up leftover Butternut Squash Soup
As a warm and comforting main dish for a lighter meal
As a side dish to baked chicken or tofu
As the main course paired with a salad with frozen peas, nutritional yeast mixed in and topped with vegan parmesan for a delicious vegan dinner.
FAQ (Ask A Dietitian!)
What is Farro?
Farro is a hearty whole grain that has been cultivated for millennia. Farro is known for its nutty flavor and chewy texture. It can be used in Farrotto’s, soups, stews, salads, and grain bowls.
It can be found in stores or online as a whole, pearled, or semi-pearled farro. For this recipe, I used Semi-pearled Farro. Note, the different types of farro have different cook times due to the varying amounts of bran and germ layers present on the grains.
What is Butternut Squash?
This 2 to 3-pound veggie is a type of winter squash. This veggie is related to pumpkins, tastes slightly sweet, and nutty, and can be cooked into a variety of dishes.
How Do You Cook Butternut Squash?
Butternut squash is marvelous in risotto, soups, salads, and sandwiches, among many other dishes. It can also be interchanged with most other winter squash varietals (except for spaghetti squash).
Did you know?! You can eat the skin of butternut squash? That makes preparation that much easier!
There are several ways to cook butternut squash.
These include:
Roasting
Boiling/Steaming
Microwaving
You can also use your air fryer and pressure cooker to cook butternut squash.
Enjoy This Recipe? Check Out Some Other Fall Favorites!
This easy Butternut Squash Farro Risotto recipe is creamy, buttery, and perfect for autumn and winter nights. Pair this with your favorite protein for a cozy balanced meal.
Cut the butternut squash in half (peeled or unpeeled). Remove the stem and seeds. Dice the squash into evenly-sized 1-inch pieces.
Evenly place squash over a parchment-lined baking sheet. Drizzle with avocado oil, salt, and pepper. Toss to ensure the squash is evenly coated. Roast the squash for 30 to 35min, flipping halfway to ensure even roasting.
Once the butternut squash finishes cooking, add it and 1 cup of water (option to use vegetable broth or chicken stock) to a blender or food processor and blend until the squash is smooth. You could also use an immersion blender (hand blender) for blending.
Set the butternut squash mixture aside this is your cooking liquid.Note: It is possible to prep the squash 1 to 2 days in advance.
Cooking The Farrotto
Turn the stove top burner to medium-high heat and heat olive oil in a Dutch oven or large pot. Add onion and saute for 3 to 5 min.
Adjust the stove to medium-low heat (to prevent garlic from burning) and add garlic and jalapeno. Continue to sauté for another 3 to 5 min.
Add rinsed farro, butternut squash mixture, half and half, salt, and pepper to the Dutch oven. Continue to cook on low heat for 30 to 60 minutes. Stir the farro risotto occasionally (approx. every 10 min) to prevent sticking or burning.
Taste the Farro as you cook starting at 30min to check for doneness. The farro should be chewy yet tender.
Crispy Herb Topping
While the Butternut Squash Farro Risotto is cooking, add olive oil to a sautee pan on medium heat. Add herbs and crisp for 3 to 5 min.
Set aside and sprinkle the crispy herb topping over the risotto before serving.
