Description

This Baked Butternut Squash Farrotto is a delicious, oven-baked twist on traditional risotto, featuring farro, roasted butternut squash, and a creamy cashew sauce. This simple yet flavorful dish combines hearty grains, aromatic herbs, and vibrant vegetables for a comforting and wholesome meal that’s perfect for fall or any time you crave a warm, nutritious bowl.

Ingredients

Cashew Cream

2/3 cup raw cashews, soaked in boiling water for 45 minutes
1 cup water

Farro Risotto

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

Roasted Butternut Squash (Optional)

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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Instructions

Prep: Preheat your oven to 420°F. Soak the cashews by covering them with 2 cups of boiling water in a small bowl; set aside to soak for about 45 minutes.
Prepare the Farro Risotto: In a 9×13-inch baking dish (preferably one with a lid), combine rinsed farro, 1 1/2 cups butternut squash cubes, thinly sliced shallots, chopped sun-dried tomatoes, rosemary, thyme, vegetable broth, and white wine or water. Mix everything thoroughly, then cover the dish tightly with the lid or aluminum foil.
Bake the Risotto: Place the baking dish on the middle rack of the oven and bake for 35 minutes, allowing the farro to absorb the flavors and cook to a tender consistency.
Roast the Squash (Optional): While the risotto bakes, toss 2-3 cups of cubed butternut squash with olive oil, garlic powder, rosemary, chili flakes if using, and a generous pinch of salt and pepper in a medium bowl. Spread the seasoned squash evenly on a baking sheet and roast on the top rack of the oven for 30 minutes, flipping halfway through for even roasting.
Make the Cashew Cream: Five minutes before the risotto is done, drain the soaked cashews. Blend them in a high-speed or bullet blender with 1 cup of water for 45 to 60 seconds until smooth and creamy.
Final Bake: Remove the risotto from the oven and uncover. Stir in the cashew cream thoroughly. Return the dish to the oven, uncovered, and bake for an additional 10 to 15 minutes until the mixture is bubbling and the farro reaches an al dente texture.
Serve and Store: Once baked, stir the risotto again and adjust seasoning with salt and pepper if needed. Serve warm, topped with the roasted butternut squash or as desired. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

Soaking cashews softens them for a creamy sauce without cooking.
Using a baking dish with a lid helps keep moisture in while baking the risotto.
Roasting the butternut squash separately adds a caramelized, flavorful texture that complements the creamy farrotto.
White wine can be substituted with water if preferred.
Adjust chili flakes according to your heat preference or omit for a milder flavor.
Store leftover farrotto refrigerated and reheat gently to maintain texture.

Prep Time: 15 minutes (includes soaking preparation time for cashews)
Cook Time: 45 minutes (35 minutes initial bake + 10 minutes final bake; roasting squash can be concurrent)
Category: Main Dish
Method: Baking
Cuisine: Italian