Heirloom Squash Farrotto Recipe

Name: Heirloom Squash Farrotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 tablespoon cumin seeds; 1 cup plain whole-milk yogurt; 2 1/2 tablespoons (or more) fresh lemon juice, divided; 3 garlic cloves; 1 minced, 2 thinly sliced; Nonstick vegetable oil spray; 4 cups 1/2-inch cubes peeled butternut squash; 4 tablespoons olive oil, divided; 2 cups semi-pearled farro; 2 tablespoons chopped Fresno chile or red jalapeno chile with seeds, divided; 3/4 cup 1/2-inch cubes red onion plus 1/4 cup thinly sliced; 1 15-ounce can garbanzo beans (chickpeas), drained; 1/2 cup fresh cilantro leaves; Extra-virgin olive oil; Ingredient info:; is available at specialty foods stores, natural foods stores, and Italian markets. Semi-pearled; , or; , cooks faster. It can also be found online at gustiamo.com.

Servings: persons

1 tablespoon cumin seeds
1 cup plain whole-milk yogurt
2 1/2 tablespoons (or more) fresh lemon juice, divided
3 garlic cloves; 1 minced, 2 thinly sliced
Nonstick vegetable oil spray
4 cups 1/2-inch cubes peeled butternut squash
4 tablespoons olive oil, divided
2 cups semi-pearled farro
2 tablespoons chopped Fresno chile or red jalapeno chile with seeds, divided
3/4 cup 1/2-inch cubes red onion plus 1/4 cup thinly sliced
1 15-ounce can garbanzo beans (chickpeas), drained
1/2 cup fresh cilantro leaves
Extra-virgin olive oil
Ingredient info:
is available at specialty foods stores, natural foods stores, and Italian markets. Semi-pearled
, or
, cooks faster. It can also be found online at gustiamo.com.

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.
2
Preheat oven to 400u00b0F. 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.
3
Meanwhile, cook farro in large pot of boiling salted water until tender, 18 to 20 minutes. Drain farro and cool.
4
Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add sliced garlic and 1 tablespoon chile; saute 1 minute. Add onion cubes and garbanzo beans; saute 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.
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.

No nutrition data on file — estimate from the ingredient list.

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 17 ingredients. The key ingredients include: 1 tablespoon cumin seeds, 1 cup plain whole-milk yogurt, 2 1/2 tablespoons (or more) fresh lemon juice, divided, 3 garlic cloves; 1 minced, 2 thinly sliced, and more.

Yes, Heirloom Squash Farrotto falls under the General 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.

Heirloom Squash Farrotto

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