Recipes from the Garden – Roasted Acorn Squash Farro Risotto

As we get deeper into the fall months and snow (hopefully!) begins to fall across the state, we can’t help but have our minds turn to one dish and one dish only using our final winter squash harvests – soup! However, making soup from winter squash seemed a little too predictable, so we decided to aim for the same level of comfort as a squash soup would give, but with a bit more of an elevated flavor profile. This led us to a delicious, creamy, comfort-giving acorn squash risotto. 

Acorn squash is a great vegetable to add to your garden not only because of its delicious and versatile taste, but because of its shelf life! Once picked off the vine, acorn squash can stay on your counter for a significant amount of time without rotting. And with their sweet, nutty and rich flavor, they are a great addition to any meal all winter long.

This risotto is a little different than your traditional risotto. Rather than use rice or pasta, we chose to use the nutrient dense grain, farro, to add some additional protein and vitamins to the dish. The combination of sweet, roasted acorn squash and creamy farro brings a remarkably rich comfort food that will no doubt keep you warm as the nights get colder!  

The Recipe:

  • ⅔ cup farro, soaked 
  • ⅓ cup white wine 
  • 3 cups chicken broth 
  • ½ of a large yellow onion, diced
  • 2 cloves of garlic, minced
  • 2 large carrots 
  • 1 small acorn squash 
  • Soak ⅔ cup of farro for 30 minutes prior to cooking 
  • Slice your acorn squash in half and scoop out the center flesh and seeds. Season with olive oil, nutmeg, salt and pepper. Cook cut side down at 425 degrees until fork tender (about 25-30 minutes) 
  • Cut up 2 large carrots and season with maple syrup, olive oil, salt, pepper and nutmeg. Place on the same tray with you squash and roast until golden brown on the outside. 
  • In a dutch oven or large pot, add your onion, garlic, roasted acorn squash and carrots (dice up post roasting). Saute together until onion becomes transparent (about 3 minutes). 
  • Drain water from soaking farro and add to sauteed vegetables. Mix consistently until farro is slightly toasted (about 3-5 minutes). 
  • Add ⅓ cup of white wine. Stirring constantly until wine has been completely absorbed and mixture begins to thicken. 
  • Continuing to stir over low heat, add your broth ½ cup at a time, waiting to add more broth until the previous bit has been absorbed. This process does take a fair amount of time, about 30 minutes, so be patient! Your farro risotto will slowly thicken. 
  • Once broth has been completely absorbed and the risotto has thickened significantly, take off heat. Add a sprinkle of parmesan cheese to mix in, and enjoy! 

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