Name: Baked Butternut Squash Farrotto with Cashew Cream Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
Ingredients: 2/3 cup raw cashews, soaked in boiling water for 45 minutes; 1 cup water; 1 1/2 cups farro, rinsed well; 1 1/2 cups butternut squash cubes, 1/2” dice; 1 large or 2 small shallots, ends trimmed and thinly sliced; 1/3 cup (65 g) diced sun-dried tomatoes, finely chopped; 2 teaspoons fresh rosemary, finely chopped (or 2 teaspoons dried); 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried); 3 cups low sodium vegetable broth; 1/2 cup dry white wine (or substitute water); Salt and black pepper to taste; 2-3 cups butternut squash, peeled and cut into 1/2″ dice; 2 tablespoons olive oil (or use the oil from the sun-dried tomatoes); 1 teaspoon garlic powder; 1 teaspoon fresh rosemary, finely chopped (or 1/2 teaspoon dried); 1/2 teaspoon red chili flakes or ground chili (optional); Salt and black pepper to taste

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If you have been searching for a comforting, hearty dish that brings together the nutty chew of farro and the sweet warmth of autumn’s favorite squash, you will absolutely adore this Baked Butternut Squash Farrotto with Cashew Cream Recipe. It’s a delightful twist on traditional risotto that bakes effortlessly in the oven, combining cozy herbs, tangy sun-dried tomatoes, and a luscious cashew cream to create a creamy texture without dairy. This recipe is a celebration of seasonal flavors, perfect for sharing with loved ones on a chilly evening or whenever you crave something nourishing and indulgent all at once.

Ingredients You’ll Need

The image shows all the ingredients neatly placed on a white marbled surface. In the center, there is a white bowl filled with uncooked farro, light brown and grainy. To the left of it, a long butternut squash with smooth pale orange skin lies horizontally. Above the farro is a clear glass bowl with light yellow vegetable broth and next to it, a clear glass with white wine. At the top left, a small white dish holds fresh green sprigs of thyme and rosemary. To the right of the wine is a whole shallot with brown papery skin. Below the shallot, two small white bowls contain light beige garlic powder and reddish-brown ground chili. Below farro, a small white bowl holds soaked cashews, pale beige and smooth. Next to the cashews is a clear bowl with golden olive oil. Finally, at the bottom right, a white bowl contains dark red, slightly wrinkled sun-dried tomatoes. photo taken with an iphone --ar 4:5 --v 7

Getting the ingredients right is key for this dish’s wonderful balance of flavors and textures. Each component plays an essential role—from the tender butternut squash cubes adding sweetness and color, to the creamy cashew base that makes this risotto luxuriously smooth without any cream or cheese.

Raw cashews: Soaked and blended, these create the silky cashew cream that enriches the farrotto with a subtle nutty flavor.
Farro: This ancient grain provides the chewy, satisfying risotto texture while being hearty and wholesome.
Butternut squash cubes: Roasted and baked with the farro, they bring natural sweetness and vibrance to the dish.
Shallots: Thinly sliced for a mild, sweet onion flavor that builds the savory foundation.
Sun-dried tomatoes: Finely chopped to lend a touch of tang and depth, balancing the sweetness of the squash.
Fresh rosemary and thyme: Aromatic herbs that infuse every bite with earthiness and freshness.
Low sodium vegetable broth: Essential for cooking the farro gently and ensuring rich flavor without overpowering saltiness.
Dry white wine or water: Adds acidity and complexity during baking, or water can be used for a lighter finish.
Olive oil or sun-dried tomato oil: For roasting squash, enhancing caramelization and mouthfeel.
Garlic powder and red chili flakes: Optional seasoning to add warmth and a subtle kick.
Salt and black pepper: To taste, seasoning everything just right.

How to Make Baked Butternut Squash Farrotto with Cashew Cream Recipe

Step 1: Soak the Cashews

Begin by soaking your raw cashews in boiling water. This step softens the nuts, allowing them to blend into a creamy, smooth cashew cream later on. Set them aside for about 45 minutes while you prepare the rest of the ingredients.

Step 2: Combine Ingredients for the Farrotto

In a 9×13 inch baking dish, combine rinsed farro, cubed butternut squash, thinly sliced shallots, finely chopped sun-dried tomatoes, fresh rosemary and thyme, vegetable broth, and white wine or water. Mix everything thoroughly to ensure the flavors mingle beautifully during baking. Cover the dish tightly with a lid or foil to lock in moisture.

Step 3: Bake the Farrotto

Place the covered baking dish in the middle rack of a 420°F oven and bake for 35 minutes. This method lets the farro absorb the flavors slowly, becoming perfectly tender while developing that risotto-like creaminess.

Step 4: Roast the Butternut Squash

While the farro bakes, toss additional butternut squash cubes with olive oil or sun-dried tomato oil, garlic powder, rosemary, chili flakes if you like, and a pinch of salt and pepper. Spread them on a baking sheet and roast in the upper rack of the oven for about 30 minutes, flipping halfway through, until golden and caramelized.

Step 5: Make the Cashew Cream

When the farro is almost done baking, drain the cashews and blend them with one cup of water until completely smooth. This creamy cashew mixture will bind the farro risotto together perfectly in the final step.

Step 6: Finish Baking with Cashew Cream

Uncover the farrotto, pour in the cashew cream, and stir gently to incorporate. Return the dish to the oven, uncovered, and bake for an additional 10 to 15 minutes. The cashew cream will meld into the farro, creating a luscious, rich texture with just the right bite.

Step 7: Season and Serve

Once baked to bubbling perfection and with the farro cooked al dente, remove the dish from the oven. Give it one last stir and add salt and black pepper to your taste. Serve warm, topped generously with the roasted butternut squash cubes for a pop of texture and concentrated flavor.

How to Serve Baked Butternut Squash Farrotto with Cashew Cream Recipe

The image shows a close-up view of a creamy, thick oatmeal dish filled with soft orange chunks of cooked pumpkin mixed throughout. The oatmeal is light beige with visible grains and small brownish specks, all evenly coated in the creamy sauce. A black spatula is partly inserted into the oatmeal on the right side, lifting some of the mixture, showing its smooth, rich texture. The dish appears to be in a white baking dish placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs like finely chopped rosemary or thyme, a drizzle of good quality olive oil, or even toasted cashews scattered on top can elevate the dish’s flavor and add an inviting visual appeal.

Side Dishes

This farrotto is hearty enough to be a main dish, but it pairs beautifully with crisp green salads or roasted seasonal vegetables if you want to add more variety to your meal. A light glass of white wine complements the sun-dried tomato and herb notes perfectly.

Creative Ways to Present

Serve in rustic shallow bowls that showcase the vibrant orange squash and creamy farro, or layer it in clear glass containers for a stunning presentation. You can even turn leftovers into stuffed peppers or crispy risotto cakes for a fun twist.

Make Ahead and Storage

Storing Leftovers

Store any leftover Baked Butternut Squash Farrotto with Cashew Cream Recipe in an airtight container in the refrigerator for up to five days. It keeps beautifully and the flavors deepen overnight.

Freezing

If you want to save it for longer, this dish freezes well. Portion into freezer-safe containers and it will keep for up to three months. Just be aware the texture of farro can soften slightly after freezing.

Reheating

Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally to restore the creamy texture. Add a splash of water or vegetable broth if it needs loosening up, and garnish fresh before serving again.

FAQs

Can I use other nuts instead of cashews for the cream?

While cashews provide the best creaminess with a neutral flavor, soaked macadamia nuts or blanched almonds can be experimented with, though the texture and taste might vary.

Is farro gluten-free?

Farro is not gluten-free as it is a type of wheat. If you need a gluten-free alternative, try pearl millet or quinoa, but keep in mind the cooking times and texture will differ.

Can I make this recipe vegan?

Absolutely! This recipe is already vegan, using vegetable broth and cashew cream instead of dairy, making it perfect for plant-based diets.

What’s the best way to soak cashews quickly?

Use boiling water to soak for 30 to 45 minutes, which softens them efficiently. If you’re short on time, soaking in hot water and then blending immediately can also work, but the cream may be less smooth.

Can I prepare this recipe without wine?

Yes, you can substitute the dry white wine with water or additional vegetable broth. The wine adds acidity and flavor depth, but it’s not essential to the success of the dish.

Final Thoughts

This Baked Butternut Squash Farrotto with Cashew Cream Recipe is a true kitchen treasure—deliciously warm, comforting, and packed with vibrant seasonal flavors. It comes together with ease yet feels special enough for guests or a cozy night in. Give it a try; you might just find yourself embracing farro far more often thanks to this irresistibly creamy, wholesome dish!