Butternut Squash Farrotto
with Parmesan & Sage
- Wheat
- Milk
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.
Ingredients
¾ cup
Farro
(Contains: Wheat)
8 ounce
Butternut Squash
1 unit
Yellow Onion
1 clove
Garlic
¼ ounce
Sage
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
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the savory fall flavors, with sage and butternut squash complementing the nutty farro perfectly 🍂.
- Ease of prep: Some found the farro tricky to cook properly; several suggested longer cooking times for both farro and squash.
- Suggestions: Consider adding protein like chicken or sausage; some wanted more squash and less onion for better balance.
- Portions: Several felt it wasn't quite filling enough as a main dish; adding extra vegetables or protein could help.
- Texture: The creamy farrotto was comforting, but a few wished for more textural contrast like crispy sage or nuts.
Reviews from our home cooks
Farro, while delicious, definitely took longer than 25 minutes to get tender. I also thought the sage garnish was overkill on the sage flavor (and I love sage), and lastly the parmesan stirred into the dish was stringy and grated would have been better than shredded for this purpose. But other than that this is a great recipe and one I will be adapting in the future.
Delicious. The texture of the farro was chewy and satisfying and the combination with butternut, sage and parmigiana was amazing. I wish it would have had more butternut squash. It also would be great with Mushrooms.
YUM. I love farro. I love risotto. I'M OBSESSED WITH FARROTTO. The squash came out a little soft and mushy, but the flavors were on point. Added ALL of the sage, because I wasn't about to waste it, and it wasn't overpowering at all. Great dish!
This meal was so delicious and filling. I can't believe it tastes so good and is still fairly healthy! The fresh herb sage strips on top really balanced the rich flavor of the farrotto as well!
Great flavor combo and good texture. Would like to suggest adding simple optional instructions to prepare the topping portion of the sage as brown butter sage leaves. The amount of flavor added by simple browning of the sage elevates the dish and would be a great addition to the skill set of many customers who might not otherwise know about this technique.
Loved this one! It was so easy to make and very good. I liked the farro, which is a new ingredient I hadn't used before. The flavor of the mushroom stock and butternut squash was also the perfect fall dish.
Wow, this was out of this world delicious!! Loved the butternut squash! Loved the farro risotto-creamy and amazingly tasty. Please offer this again. Fantastic fall flavor.
Love the farro, cheese, and sage. The butternut squash was very moist out of the package and did not roast well. I would prefer receiving fresh squash that I could chop vs. pre-cut packaged squash which has a tendency to become soft, wet, and mushy.
There wasn't enough butternut squash for the amount of farrotto. Once I roasted the squash, the pieces were so small I could hardly see it or taste it with everything else. The flavor was good, I just wish I could taste more squash since it's in the name of the dish.
Love the farro and butternut squash. The cheesy sauce with the fresh sage mixed in is wonderful. Makes enough for 3 servings. Very filling.
