Description
This gorgeous, festive Butternut Squash Apple Farro Risotto bakes in the oven for the perfect autumn date night or vegetarian Thanksgiving dish.
Ingredients
Scale
- 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