Roasted Butternut Squash, Apple, and Farro Chowder

Name: Roasted Butternut Squash, Apple, and Farro Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lb. peeled butternut squash, diced (4 cups); 4 Tbs. canola oil, divided; 3 large Jonagold or Golden Delicious apples, peeled, cored, and cut into large dice; 1 cup sliced shallots (4 large); 1/2 tsp. ground cumin; 1/2 tsp. ground coriander; 1/4 tsp. red pepper flakes; ⅔ cup semi-pearled farro; 2 Tbs. chopped fresh mint; 1/2 tsp. grated lemon zest

Servings: persons

1
Preheat oven to 450F.
2
Line 2 large baking sheets with parchment paper.
3
Toss squash with 2 Tbs.
4
oil in bowl, and season with salt, if desired.
5
Toss apples with 1 Tbs.
6
oil in separate bowl, and season with salt, if desired.
7
Arrange squash in single layer on 1 prepared baking sheet, and apples in single layer on other.
8
Roast squash 32 to 36 minutes, or until tender and browned on bottoms.
9
Roast apples 22 to 24 minutes, or until browned.
10
Meanwhile, heat remaining 1 Tbs.
11
oil in Dutch oven over medium-low heat.
12
Add shallots, and season with salt, if desired.
13
Cover, and cook 10 minutes, or until shallots are shrunken, stirring occasionally.
14
Add cumin, coriander, and red pepper flakes, and season with salt, if desired.
15
Cook 30 seconds, or until fragrant.
16
Add farro and 8 cups water, and bring to a boil.
17
Reduce heat to medium-low, and cook 25 minutes, or until farro is tender.
18
Stir in squash and apples, and remove from heat.
19
Stir in 1 Tbs.
20
mint and 1/4 tsp.
21
lemon zest.
22
Serve sprinkled with remaining 1 Tbs.
23
mint and 1/4 tsp.
24
lemon zest.

2145

kcal

Calories

238

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 1/2 lb. peeled butternut squash, diced (4 cups), 4 Tbs. canola oil, divided, 3 large Jonagold or Golden Delicious apples, peeled, cored, and cut into large dice, 1 cup sliced shallots (4 large), and more.

Yes, Roasted Butternut Squash, Apple, and Farro Chowder falls under the Soups & Stews 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.

That's it — enjoy your meal!