Farro with Butternut Squash and Chestnuts Recipe

Name: Farro with Butternut Squash and Chestnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups water; 2 teaspoons salt; 1 cup farro; 1/2 cup vegetable or chicken stock, or a bit more for a soupier dish; 2 tablespoons olive oil or 1 tablespoon each olive oil and unsalted butter; 1/2 small onion, chopped; 1 teaspoon chopped fresh sage; 1/2 cup cubed, peeled butternut squash ( 1/2-inch cubes), boiled until al dente; 4 or 5 cooked chestnuts, cut into bite-size pieces; 2 tablespoons unsalted butter; Salt and freshly ground black pepper

Servings: persons

4 cups water
2 teaspoons salt
1 cup farro
1/2 cup vegetable or chicken stock, or a bit more for a soupier dish
2 tablespoons olive oil or 1 tablespoon each olive oil and unsalted butter
1/2 small onion, chopped
1 teaspoon chopped fresh sage
1/2 cup cubed, peeled butternut squash ( 1/2-inch cubes), boiled until al dente
4 or 5 cooked chestnuts, cut into bite-size pieces
2 tablespoons unsalted butter
Salt and freshly ground black pepper

1
In a saucepan, bring the water to a boil.
2
Add the salt and then the farro, stir, reduce the heat, cover, and simmer until the grains are soft but still have some firmness at the center.
3
Start checking for doneness after 20 minutes.
4
If not all of the water has been absorbed, simply drain the cooked farro in a sieve.
5
Set aside 1 cup cooked farro, or a bit more for a heartier dish, and then cover and refrigerate the remainder for another dish such as soup or salad.
6
Pour the stock into a saucepan and bring to a simmer.
7
Meanwhile, in a deep saute pan, heat the olive oil over medium heat.
8
Add the onion and sage and saute until tender, 8 to 10 minutes.
9
Add the farro, squash, chestnuts, and the hot stock.
10
Stir gently and simmer over low heat until the farro, squash, and chestnuts are heated through and some of the stock has been absorbed, just a few minutes.
11
Stir in the 2 tablespoons butter, season to taste with salt and pepper, and spoon into a warmed bowl.

372

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 cups water, 2 teaspoons salt, 1 cup farro, 1/2 cup vegetable or chicken stock, or a bit more for a soupier dish, and more.

Yes, Farro with Butternut Squash and Chestnuts falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Farro with Butternut Squash and Chestnuts

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