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This dump & bake Baked Butternut Squash Farrotto feels as fancy as traditional risotto however is method simpler to make, baking farro, squash, and sun-dried tomatoes in a creamy, herb-infused broth. Vegan; Gluten-Free and Nut-Free Choices.
Love risotto however hate the fixed stirring? This no-stir Farro Risotto with Butternut Squash has the allure of traditional butternut squash risotto however lets the oven do the heavy lifting. With chewy farro, roasted squash, and an herbaceous cashew cream broth in each chew, it’s a comfy, gourmand vegan dinner that’s so simple as it’s gorgeous.
Desk of Contents
An Simpler Tackle Risotto
Risotto followers, enable me to introduce you to farrotto: risotto’s low-lift cousin. This hands-off, dump-and-bake model of the creamy traditional delivers the identical consolation you’re keen on, simply with out the fixed stirring. It’s beginner-friendly, satisfying, and surprisingly easy!
My Baked Butternut Squash Farrotto is like fall in a bowl. The oven does a lot of the work, baking farro, butternut squash, and sun-dried tomatoes collectively in an herbaceous cashew cream broth till the liquid is absorbed and every part is completely tender. And people glistening roasted squash cubes on high? They take this straightforward fall dinner to an entire new stage.
Components for Vegan Farro Risotto
Like my different cold-weather dump-and-bake casseroles, this fall and winter dinner bakes hearty grains, heat herbs and spices, and pantry staples collectively in a single dish. These are the important thing components you want:
- Farro: this chewy, nutty-tasting entire grain performs the identical position right here as Arborio rice does in conventional risotto recipes. I’d advocate utilizing pearled or semi-pearled farro as a result of they prepare dinner considerably rapidly and don’t should be soaked forward of time (like entire farro).
- Butternut Squash: peel and chop the squash your self, or save time with store-bought pre-cubed squash.
- Cashew Cream: stirring selfmade cashew cream—made by mixing uncooked, unsalted cashews and water collectively—into this risotto dupe makes it so creamy and comforting.
- Winter Herbs: these heat flavors within the farrotto and roasted squash come from recent rosemary and thyme leaves.
- Vegetable Broth: as a result of it wouldn’t be a risotto-style recipe if there wasn’t broth. Go for low-sodium vegetable broth or make your individual broth from vegetable scraps.
- Dry White Wine: a splash of Pinot Grigio or Sauvignon Blanc will carry a pop of acidity to steadiness the richer flavors.
Tips on how to Make Butternut Squash Farrotto
- Stir the farro, butternut squash, shallot, sun-dried tomatoes, rosemary, thyme, broth, and wine collectively in a baking dish, then cowl it with foil.
- Bake the farrotto for 35 minutes.
- Toss the cubed squash with the oil, garlic powder, rosemary, chili, salt, and pepper in a bowl. Switch to a baking sheet and roast within the oven whereas the farrotto cooks.
- In the meantime, mix the soaked cashews with 1 cup of water till easy.
- Pour the cashew cream over the farro risotto, then proceed baking, uncovered, till the farro is al dente.
- Stir the farrotto as soon as extra and season with salt and pepper to style. Divide between plates and serve with the roasted squash cubes on high. Take pleasure in!
Caitlin’s Cooking Suggestions
- Rinse the farro beneath chilly working water. As soon as the water runs clear, you’ll know the dusty service starch across the grains has been washed away. I do know it’s an additional step, but it surely’s higher to scrub the grains than find yourself with mushy farro.
- Goal for evenly sized squash cubes. Slicing the squash into uniform 1/2″ cubes ensures that the butternut squash and farro end cooking on the identical time. Not an knowledgeable squash chopper? Purchase pre-chopped butternut squash from the grocery retailer as a substitute.
Serving Ideas
Between the farro, roasted squash topping, and creamy sauce, this hearty vegan dinner is filling all by itself. I nonetheless prefer to serve it with slices of crusty bread on the aspect, like this No-Knead Entire Wheat Bread, as a result of they sop up the sauce so effectively. And once I need my plate to look just a little fancier, I’ll additionally add these Roasted Rosemary Pecans, grated vegan parmesan, and a drizzle of balsamic glaze on high.
Serving your farro casserole to a crowd? Then I’d advocate pairing it with two or three cold-weather aspect dishes as effectively. Begin the meal with a bowl of this Creamy Parsnip Soup, then serve this Winter Kale Salad with Pomegranate French dressing subsequent to the farrotto.
In the event you’re in search of extra dump-and-bake-style casseroles, you’ll additionally love this Candy Potato Rosemary Casserole, this Butternut Squash Brown Rice Casserole, and this Vegan Spinach & Artichoke Casserole with White Beans!
Tips on how to Retailer Leftover Farrotto
Leftover butternut squash farrotto will maintain in an hermetic container within the fridge for as much as 5 days. Simply remember the fact that the farro will soak up the liquid over time and grow to be softer.
To reheat, add the risotto to a skillet and heat it on the range over medium-low warmth, stirring in a splash of vegetable broth or water, till it’s warmed by means of and silky once more.
Substitutions and Variations
- Gluten-Free Possibility: Farro will not be gluten-free, however can simply be swapped for an equal quantity of short-grain brown rice (it cooks in the identical period of time!).
- Wine Substitute: In the event you desire to prepare dinner with out alcohol, substitute the wine with an equal quantity of water plus a squeeze of lemon juice for acidity.
- Nut-Free Possibility: Whisk collectively 2/3 cup full-fat coconut milk, 2/3 cup water, and a couple of teaspoons of cornstarch, then stir it into the casserole in step 6. Alternatively, you should utilize 1/3 cup dairy-free cream blended with 1 cup of water and a couple of teaspoons of cornstarch.
- Butternut Squash Substitute: You should utilize just about any winter squash on this risotto-style dish, like pumpkin, honeynut, or acorn squash. Even diced candy potatoes could be good.
- Protein Enhance: To make the casserole extra filling, stir in a can of drained and rinsed chickpeas or cannellini beans once you add the cashew cream in step 6.
Recipe FAQs
Farro is a hearty entire grain, and farrotto is the title for a dish ready within the model of risotto however utilizing farro as a substitute of rice.
It does, and also you don’t must thaw it forward of time. In the event you’re roasting frozen butternut squash, do not forget that it won’t get as crispy due to the additional moisture.
I just like the hands-off oven model, however the stovetop works, too. Sauté the shallots and diced squash in a Dutch oven till softened, then stir within the farro, sun-dried tomatoes, and herbs. Toast for 1 minute earlier than pouring within the wine and broth. Cowl and simmer over low warmth for 30 to 40 minutes or till the farro is tender and the liquid is generally absorbed. End by stirring within the cashew cream and prepare dinner till it’s thick and velvety.
Take pleasure in! In the event you make this recipe and determine to share it on Fb or Instagram, don’t overlook to tag me @FromMyBowl + #FromMyBowl! I’d additionally adore it for those who may go away a remark beneath with a recipe score! Thanks for the help 😊
For the Farro Risotto:
- 2/3 cup uncooked cashews, soaked*
- 1 1/2 cups farro, rinsed effectively
- 1 1/2 cup butternut squash cubes 1/2” cube
- 1 massive or 2 small shallots ends trimmed and thinly sliced
- 1/3 65 g cup diced sun-dried tomatoes finely chopped
- 2 teaspoons recent rosemary finely chopped (or sub 2 teaspoons dried)
- 1 teaspoon recent thyme leaves or sub 1/2 teaspoon dried
- 3 cups low sodium vegetable broth
- 1/2 cup dry white wine or sub water
- 1 cup water
- Salt and black pepper to style
For the Roasted Butternut Squash (Non-obligatory):
- 2-3 cups cubed butternut squash peeled and reduce into 1/2″ cube
- 2 tablespoons olive oil or use the oil from the sun-dried tomatoes
- 1 teaspoon garlic powder
- 1 teaspoon recent rosemary finely chopped (or sub 1/2 teaspoon dried)
- 1/2 teaspoon crimson chili flakes or floor chili optionally available
- Salt and black pepper to style
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Prep: Preheat the oven to 420F. Add the cashews to a small boil and canopy with 2 cups of boiling water; put aside. 45 min?
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Farro Risotto: Add the farro to a 9×13” baking dish (ideally with a lid) together with the butternut squash, shallot, sun-dried tomatoes, rosemary, thyme, broth, and wine (or water). Give every part a very good combine and canopy with the lid, or wrap tightly with aluminum foil.
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Bake the Risotto: Bake within the center rack of the oven for 35 minutes.
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Roasted Squash (Non-obligatory): Add the cubed squash to a medium bowl and drizzle with oil, then sprinkle with garlic powder, rosemary, optionally available chili, and a beneficiant pinch of salt and pepper. Combine effectively, then switch to a baking sheet. Roast within the high rack of the oven for half-hour whereas the risotto cooks, utilizing a spatula to flip the squash midway by means of baking.
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Cashew Cream: Drain the soaking cashews when there may be 5 minutes left on the farro risotto timer. Add the cashews to a excessive velocity or bullet blender with 1 cup of water; mix for 45 to 60 seconds, till easy.
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Last Bake: Take away the baking dish from the oven and uncover. Pour within the cashew cream combination and stir effectively. Return the dish to the oven, uncovered, and bake for an extra 10 to fifteen minutes, till effervescent and the farro has an al dente texture.
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Serve & Retailer: Take away from the oven and stir the risotto one closing time. Season with further salt and black pepper to style, as wanted. Divide between serving plates and serve heat, topped with the roasted squash or as desired. Retailer any leftovers in an hermetic container within the fridge for as much as 5 days.
- Gluten-Free: Make this recipe with equal elements brown rice as a substitute of farro, and prepare dinner for a similar period of time.
- Nut-Free: Whisk 2/3 cup of full-fat coconut milk with 2/3 cup of water and a couple of teaspoons cornstarch; add to the casserole instead of the cashew cream in step 6. It’s also possible to do that with 1/3 cup dairy-free heavy cream, 1 cup of water, and a couple of teaspoons of cornstarch.
Energy: 585kcalCarbohydrates: 93gProtein: 16gFats: 18gSaturated Fats: 3gPolyunsaturated Fats: 3gMonounsaturated Fats: 10gSodium: 38mgPotassium: 1398mgFiber: 18gSugar: 12gVitamin A: 13207IUVitamin C: 34mgCalcium: 116mgIron: 6mg
