Spicy Butternut Squash Farro (Farrotto)
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, that they 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.
Are you interested in seeing Crispy Herb Toppings used with other recipes? Check out my recipe Roasted Sheet Pan Veggies with a Chestnut Topping.
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!
Panera Mexican Street Corn Chowder: Easy Copycat
Kale Apple Walnut Salad With Creamy Walnut Dressing
Trader Joe’s Thai Wheat Noodles Peanut Stir Fry Recipe
Quick Roasted Acorn Squash Recipe with Cranberries & Quinoa
Butternut Squash Mac and Cheese a Trader Joe’s Copycat
Easy Butternut Squash Farro Risotto (Farrotto)
Equipment
- Dutch Oven
- Blender
- Measuring Spoons and Cups
Ingredients
Butternut Squash
- 2 lbs butternut squash about 3 cups
- 2 tbsp avocado oil
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 cup water or vegetable broth
Farro Risotto
- 3 tbsp extra virgin olive oil
- 2 cups semi pearled farro, rinsed
- 1 cup yellow onion, diced
- 4 cloves garlic, minced
- 2 jalapenos, diced or 3 or 4
- ½ cup half and half
- 1 tsp kosher salt
- ½ tsp black pepper
Crispy Herb Topping
- 2 tbsp extra virgin olive oil or butter
- 8 sage leaves, julienned
- ¼ cup cilantro, chopped or parsley
Instructions
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 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.
Nutrition
Hi, I’m Sarah Harper, a Registered Dietitian Nutritionist passionate about cooking, eating, and sharing all things food! At The Addy Bean, you’ll find a variety of flexitarian recipes designed to inspire and empower you to explore the delicious world of plant-based eating. My mission is to make plant-forward meals approachable, enjoyable, and part of your everyday life!
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