This gorgeous, festive Butternut Squash Apple Farro Risotto bakes in the oven for the perfect autumn date night or vegetarian Thanksgiving dish. Many thanks to Aneto Natural for providing the vegetable broth for this recipe. 
Roasted Butternut Squash Apple Farro Risotto
The husband and I are spending a much needed weekend away at the most romantic little cottage in Michigan. When we get away we love cooking together and this farro risotto is the most perfect romantic fall date night recipe — especially because most of the work happens in the oven, leaving you more time to snuggle with your honey.
All the Fall Flavors
The combination of roasted butternut squash and apples screams autumn and the farro adds a hearty nuttiness that you just can’t get with rice. When my husband first tasted this Butternut Squash Apple Farro Risotto, he said that it reminded him of Thanksgiving stuffing. And really, he’s got a point. This dish is basically the perfect thing to make for vegetarians on Thanksgiving. In fact, if you leave out the parmesan you’ve got a gorgeous, holiday-worthy vegan dish.
I know the idea of risotto can be a little intimidating if you’ve not made it before. Traditional risotto requires a lot of stirring at the stovetop and the rice can end up really mushy if you don’t time it right. And thats where this recipe really shines — farro is much more forgiving than rice — it takes a lot for it to get mushy. Plus, most of the cooking takes place in the oven instead of the stovetop for a much simpler recipe.
Here’s How You Do it
The whole thing starts with the butternut squash. You’ll want to peel and cube your squash (or buy it precut in the produce section and save yourself a few steps). Drizzle it with olive oil and some salt, add a few springs of rosemary to the pan and pop it in the oven.
While your squash is roasting, dice a shallot and sauté it in a little butter (you can use vegan butter or olive oil if necessary).
Stir in your farro until each grain is coated in fat. Add in some white wine and let it simmer for a few minutes. Next, add your vegetable broth. I’ve said it before, but its worth repeating: the quality of your broth makes a big difference in your final dish and that is perhaps more true than ever with a vegetarian dish.
I start with Aneto Natural Vegetable Broth because it is absolutely loaded with real vegetables and fresh, all-natural flavor. It gives this dish a major flavor boost that you just can’t get from a lesser product.
Once you’ve added your broth, toss in your diced apples and a handful of fresh herbs. Cover and stick the whole thing in the oven. While you’re there, give your butternut squash a toss to make sure its browning evenly. Then go pour yourself a glass of wine.
Twenty minutes later you’ll have a big pot of deliciousness. Add in your butternut squash, parmesan cheese, freshly minced herbs and a squirt of lemon juice and toss to combine. Finish the whole thing with pomegranate arils and dig in.
Be prepared for oohs and aahs — this Butternut Squash Apple Farro Risotto is pretty. And pretty tasty to boot!
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Roasted Butternut Squash Apple, Farro Risotto
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Vegetarian Main Dish
- Method: Roasting
- Cuisine: New American
Description
This gorgeous, festive Butternut Squash Apple Farro Risotto bakes in the oven for the perfect autumn date night or vegetarian Thanksgiving dish.
Ingredients
- 1 tablespoon olive oil
- 3 cups butternut squash, seeded, peeled and diced
- 1 bunch fresh rosemary sprigs
- 1 bunch fresh sage leaves
- 3 tablespoons butter
- ½ cup shallots or onion, chopped
- 1 ½ cups pearled farro
- ½ cup white wine
- 4 cups best-quality vegetable stock (such as Aneto Natural)
- 1 large apple, peeled, cored and diced
- ¼ cup best quality Parmesan cheese
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon fresh sage, minced
- 1/4 teaspoon fresh rosemary, minced
- 1/2 cup pomegranate arils
- Salt & pepper to taste
Instructions
- Preheat oven to 425 degrees F. Toss butternut squash with olive oil and a sprinkle of kosher salt. Spread evenly on a rimmed baking sheet with two sprigs of fresh rosemary and place in the oven.
- While butternut squash is roasting, heat 2 tablespoons butter on the stovetop in a large dutch oven over medium high heat. Add shallot and sauté until soft, about 5 minutes. Add farro and toss to evenly coat in oil. Add white wine cook for 2 minutes, until absorbed. Add 3 cups of vegetable stock and bring to a boil over high heat. Add apples and 2 sprigs each of rosemary and sage to the pot.
- Reduce oven temperature to 400. Toss butternut squash on baking sheet to ensure even browning. Cover pot with farro mixture and transfer to preheated oven. Bake at 400 degrees for 20 minutes or until farro is chewy-tender and most of the liquid is absorbed. If farro isn’t cooked enough add more broth as needed and return to oven for a few minutes more.
- Remove farro from oven. Discard springs of whole herbs and stir in butternut squash, parmesan cheese, and lemon juice. Stir until cheese is melted. Add additional broth if needed until mixture develops a smooth, creamy consistency. Add minced herbs and season to taste with salt and pepper. Garnish with a pomegranate arils and serve immediately.
Notes
- To make this dish vegan, substitute vegan butter or olive oil for regular butter and omit parmesan cheese
Keywords: Butternut Squash Apple Farro Risotto, Baked Risotto, Vegetarian Main Dish, Thanksgiving
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