Heirloom Squash Farrotto

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This heirloom squash farrotto is a vibrant vegetarian dish that offers a nutty, textured alternative to traditional risotto. By using semi-pearled farro, you achieve a satisfying bite that pairs beautifully with the soft, roasted sweetness of butternut squash and earthy chickpeas. The dish is elevated by a zesty cumin-infused yoghurt dressing, which provides a cooling contrast to the gentle heat of the fresh chillies. It is a wonderful example of how simple grains and seasonal vegetables can be transformed into a sophisticated, flavourful meal.

Packed with fibre and plant-based protein, this wholesome recipe is ideal for a comforting midweek supper or a casual festive lunch. The combination of warm spices and fresh herbs makes it both nourishing and bright, ensuring it appeals to vegetarians and meat-eaters alike. Serve it warm with a generous drizzle of extra-virgin olive oil for a delicious homemade experience that celebrates honest, fresh ingredients.

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 grönsaksoljespray
950ml 1/2-inch cubes peeled butternut squash
60 ml olivolja, uppdelad
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 jungfruolja
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.

How to make Heirloom Squash Farrotto

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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