Butternut Squash Farrotto

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (4 oz; about 1/3 cup) contains 160 calories, 20 g carbohydrate, (3 g fiber), 4 g protein, 7 g fat, (2 g saturated fat), 5 mg cholesterol, and 100 mg sodium.
  • Calories per Serving: 160
  • Makes: 5 cups
  • Active Time: 50 minutes
  • Total Time to Make: 1 hour, 20 minutes
Butternut Squash Farrotto



  1. Preheat oven to 400 degrees. Combine Tuscan seasoning and 1 Tbsp olive oil in bowl. Add squash; toss to coat. Arrange in single layer on parchment paper-lined baking sheet; season with salt and pepper. Roast about 30 min, turning halfway through, until browned and tender. 
  2. Add roasted squash and 2 cups broth to saucepan on LOW. Cook, stirring to break down squash until creamy and broth is absorbed, about 25 min. Keep warm. Continue with recipe as squash breaks down. 
  3. Heat remaining 4 cups broth in separate saucepan on MED-LOW to simmer; reduce to LOW. Let simmer as you prep remainder of recipe.
  4. Heat 3 Tbsp olive oil in braising pan on MED. Add onion; cook, stirring, 5 min. Add farro; stir to coat well with oil. Cook 2 min. Add 1 cup warmed broth to farro. Cook, stirring constantly, about 5 min, until almost all liquid is absorbed. Add 3 cups additional warmed broth, one ladleful at a time, stirring constantly, about 25 min. Add next ladleful only after almost all liquid is absorbed.
  5. Add squash-broth mixture to pan with farro. Stir to combine; add butter and cheese. Turn off heat; stir. Season with salt and pepper. Garnish with shredded cheese and toasted pumpkin seeds.


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