Heirloom Squash Farrotto

مراجعة من قبل محررو الوصفات في المملكة المتحدةكتبه محررو الوصفات في المملكة المتحدةنُشر في الأصل 28 يناير 2026

يتوافق مع الإرشادات التحريريةتأسست. 2 دقيقة وقت القراءة

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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 ملعقة كبيرة من بذور الكمون
240ml plain whole-milk yoghurt
2 1/2 tablespoons (or more) fresh lemon juice, divided
3 فصوص ثوم
1 minced, 2 thinly sliced
بخاخ زيت نباتي غير لاصق
950ml 1/2-inch cubes peeled butternut squash
60 مل زيت زيتون، مقسم
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
زيت زيتون بكر ممتاز
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.

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.