Heirloom Squash Farrotto

Name: Heirloom Squash Farrotto
Total time: 1 h 5 min
Yield: 4 servings
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

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.

4 servings

1 hr 5 min

Published October 4, 2025

Be the first to rate this recipe

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

Heirloom Squash Farrotto

4 servings

1 hr 5 min

Published October 4, 2025

Be the first to rate this recipe

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

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

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

Meanwhile, cook farro in large pot of boiling salted water until tender, 18 to 20 minutes. Drain farro and cool.

20 min

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

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