Rating: 4 stars
12 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

Cubes of butternut squash hold their shape and bite, and stand out wonderfully against the farro background in "Farrotto" with Butternut, Gruyere, and Hazelnuts. Grated Gruyere cheese and chopped hazelnuts add the perfect touch of fat and salt at the end of this vegetarian main dish.

Mark Bittman
Recipe by Cooking Light January 2012

Gallery

Credit: Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary

hands-on:
50 mins
total:
1 hr 20 mins
Yield:
Serves 4 (serving size: about 1 1/3 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add leek; sauté 5 minutes or until tender, stirring frequently. Add farro and garlic; cook for 1 minute, stirring constantly. Stir in wine; cook 1 minute or until wine evaporates. Add 1 cup water; cook 8 minutes or until liquid is nearly absorbed, stirring frequently. Add 2 more cups water, 1 cup at a time, stirring until each portion is absorbed before adding the next (about 30 minutes total). Stir in remaining 1 cup water, squash, sage, salt, and pepper. Cover, reduce heat, and simmer 30 minutes or until squash is just tender, stirring occasionally. Stir in cheese; sprinkle with nuts. Serve immediately.

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Nutrition Facts

449 calories; fat 17.7g; saturated fat 3.7g; mono fat 10.4g; poly fat 1.8g; protein 15g; carbohydrates 58.1g; fiber 9.6g; cholesterol 15mg; iron 4.4mg; sodium 417mg; calcium 261mg.
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