Heirloom Squash Farrotto

Ingredients for Heirloom Squash Farrotto

• 1 matsked kumminfrön

• 240ml plain whole-milk yoghurt

• 2 1/2 tablespoons (or more) fresh lemon juice, divided

• 3 garlic cloves

• 1 minced, 2 thinly sliced

• Nonstick vegetable oil spray

• 950ml 1/2-inch cubes peeled butternut squash

• 60ml olive oil, divided

• 475ml semi-pearled farro

• 2 tablespoons chopped Fresno chilli or red jalapeño chilli with seeds, divided

• 110g 1/2-inch cubes red onion plus 40g thinly sliced

• 1 425g can garbanzo beans (chickpeas), drained

• 1/2 cup fresh coriander leaves

• Extra-virgin olive oil

• Ingredient info: Farro is available at specialty foods stores, natural foods stores, and Italian markets. Semi-pearled farro, or farro perlato, cooks faster. It can also be found online at gustiamo.com.

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 yoghurt, 1 tablespoon lemon juice, and minced garlic. Season with salt and pepper. Cover and chill.

Preheat oven to 204°C. 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.

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

Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add sliced garlic and 1 tablespoon chilli; 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.

Mound farro mixture on 4 plates. Spoon yoghurt mixture over. Sprinkle with coriander, sliced onion, and remaining chilli. Drizzle with extra-virgin olive oil and serve.

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