Creamy Farro & Squash “Risotto”

Farm-fresh recipes are part of the Stone Barns CSA program, courtesy of our partners at Blue Hill at Stone Barns.

Creamy farro and Squash “Risotto”


2 1/2 cups farro
5 cups water
2 shallots, minced
2 Tb vegetable oil
1 small bay leaf
1 recipe of squash puree (see recipe below)
2-3 cups vegetable stock
1/2 cup toasted pumpkin seeds
2 Tb chopped chives
2 Tb finely grated parmesan cheese
squeeze of lemon juice
salt and pepper to taste


In a small pot, bring water to a simmer; add about 2 tsp of salt.

In a medium shallow-sided pot, heat oil over medium flame.

Add shallots and sauté to oil for about 2 minutes, making sure not to color them.

Add the farro and toast for about 1 minute; add the simmering water and bay leaf and cook at a simmer for about 15 minutes, covered.

Remove lid and continue cooking for another 3 minutes, or until almost all the water has been absorbed and the farro is tender. Remove the bay leaf.

Stir in the squash puree, lemon juice, vegetable stock, chives, grated cheese and toasted pumpkin seeds. Warm through, adjust seasoning and serve.

Squash Puree


1 buttercup squash (or butternut, butterscotch, honeynut, etc, at approx. 2 1/2 lbs), peeled, quartered lengthwise and deseeded
2 Tb butter
1/2 tsp ground cinnamon
1/2 tsp ground coriander
1/4 tsp ground nutmeg
pinch of ground clove
3 Tb maple syrup
1 Tb dark brown sugar
salt and pepper


Preheat oven to 400˚F.

In a small pot, melt the butter with the spices, maple syrup and sugar.

Place pieces of squash in a casserole dish and spoon butter mixture over each piece, coating well. Season well with salt and pepper and cover with foil.

Place in oven and cook for about 35 to 40 minutes, or until squash is very tender; remove and allow to cool.

Transfer to a blender and puree until smooth.

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