Heirloom Squash Farrotto
A hearty and flavorful dish combining tender butternut squash, nutty farro, and chickpeas, seasoned with aromatic cumin and chiles. Served with a creamy yogurt sauce and fresh cilantro, this Middle Eastern-inspired grain bowl offers a perfect balance of textures and tastes.
Ingredients
- •1 tablespoon cumin seeds
- •1 cup plain whole-milk yogurt
- •2½ tablespoons fresh lemon juice
- •3 cloves garlic
- •1 spray nonstick vegetable oil spray
- •4 cups butternut squash
- •4 tablespoons olive oil
- •2 cups semi-pearled farro
- •2 tablespoons Fresno chile
- •¾ cup red onion
- •1 can garbanzo beans
- •½ cup fresh cilantro leaves
- •2 tablespoons extra-virgin olive oil
- •Ingredient info
- •natural foods stores
- •Italian markets
- •farro perlato
- •cooking note
Cooking Instructions
- 1.
Toast cumin seeds in small skillet over medium heat until fragrant and beginning to smoke, 4 to 5 minutes. Cool; grind in spice grinder. Transfer 1 1/2 teaspoons cumin to small bowl. Mix in yogurt, 1 tablespoon lemon juice, and minced garlic. Season with salt and pepper. Cover and chill.
5 min
- 2.
Preheat oven to 400°F. Coat large rimmed baking sheet with nonstick spray. Place squash in large bowl. Add 2 tablespoons oil; toss to coat. Spread squash out on sheet. Sprinkle with salt and pepper. Roast until tender, about 25 minutes.
25 min
- 3.
Meanwhile, cook farro in large pot of boiling salted water until tender, 18 to 20 minutes. Drain farro and cool.
20 min
- 4.
Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add sliced garlic and 1 tablespoon chile; sauté 1 minute. Add onion cubes and garbanzo beans; sauté 1 minute. Add roasted squash and cooked farro and toss to blend. Sprinkle with 1 1/2 teaspoons ground cumin and 1 1/2 tablespoons lemon juice; toss to blend. Season to taste with salt, pepper, and more lemon juice, if desired.
10 min
- 5.
Mound farro mixture on 4 plates. Spoon yogurt mixture over. Sprinkle with cilantro, sliced onion, and remaining chile. Drizzle with extra-virgin olive oil and serve.
5 min