Butternut Squash Farrotto
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Butternut Squash Farrotto

Butternut Squash Farrotto

with Parmesan & Sage

Not just fancy restaurant fare, risotto is deliciously doable at home and this version, featuring farro, couldn’t be easier. Chewy, nutty farro is more robust than rice and exalted when simmered with stock, creamy cheeses, and roasted butternut squash. Top it off with more caramelly squash, then garnish with Parmesan and sage for a seriously impressive dinner.

Calorie Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time10 minutes


serving amount

¾ cup


(Contains Wheat)

8 ounce

Butternut Squash

1 unit

Yellow Onion

1 clove


¼ ounce


2 unit

Mushroom Stock Concentrate

1 ounce

Cheese Roux Concentrate

(Contains Milk)

2 tablespoon

Cream Cheese

(Contains Milk)

1.5 tablespoon

Sour Cream

(Contains Milk)

3 tablespoon

Parmesan Cheese

(Contains Milk)

Not included in your delivery

1 teaspoon

Olive Oil

1 teaspoon

Cooking Oil

1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories600 kcal
Fat24 g
Saturated Fat11 g
Carbohydrate84 g
Sugar14 g
Dietary Fiber9 g
Protein17 g
Cholesterol45 mg
Sodium1160 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Baking Sheet
Large Pan


Cook Farro

• Adjust rack to top position and preheat oven to 425 degrees. • In a medium pot (large pot for 4 servings), combine farro, 3½ cups water (6 cups for 4), and a big pinch of salt. Bring to a boil and cook until farro is tender, 25-30 minutes. TIP: If you end up with any excess water, simply pour it out. Alternatively, if water evaporates before farro is done, add a splash of water.

Cook Squash

• Wash and dry produce. • Cut squash into bite-size pieces. Toss on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack, tossing halfway through, until browned and tender, 20-25 minutes.


• Meanwhile, halve, peel and finely chop onion. Peel and mince or grate garlic. Pick sage leaves from stems; thinly slice half the leaves and finely chop remaining half.

Cook Onion

• Heat a drizzle of olive oil in a large pan over medium heat. Add onion and a big pinch of salt. Cook, stirring, until onion is softened, 3-5 minutes (reduce heat to medium low if onion begins to brown). • Stir in garlic and chopped sage (add another drizzle of olive oil if pan seems dry). Cook, stirring, until fragrant, 1-2 minutes.

Make Farrotto

• Once farro and squash are done, stir cooked farro and half the squash into pan with onion. • Increase heat under pan to medium high. Stir in stock concentrates, cheese roux, and ½ cup water (¾ cup for 4 servings). Cook, stirring, until thickened, 1-2 minutes. • Remove pan from heat. Stir in cream cheese, sour cream, half the Parmesan, and 1 TBSP butter (2 TBSP for 4). (Add a splash of water if farrotto seems too thick.) Season with salt and pepper.


• Divide farrotto between bowls. Top with remaining squash, remaining Parmesan, and as much sliced sage as you like. Serve.

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