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This dump & bake Baked Butternut Squash Farrotto feels as fancy as classic risotto but is way easier to make, baking farro, squash, and sun-dried tomatoes in a creamy, herb-infused broth. Vegan; Gluten-Free and Nut-Free Options.
Love risotto but hate the constant stirring? This no-stir Farro Risotto with Butternut Squash has the charm of classic butternut squash risotto but lets the oven do the heavy lifting. With chewy farro, roasted squash, and an herbaceous cashew cream broth in every bite, it’s a cozy, gourmet vegan dinner that’s as simple as it is stunning.
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An Easier Take on Risotto
Risotto fans, allow me to introduce you to farrotto: risotto’s low-lift cousin. This hands-off, dump-and-bake version of the creamy classic delivers the same comfort you love, just without the constant stirring. It’s beginner-friendly, satisfying, and surprisingly effortless!
My Baked Butternut Squash Farrotto is like fall in a bowl. The oven does most of the work, baking farro, butternut squash, and sun-dried tomatoes together in an herbaceous cashew cream broth until the liquid is absorbed and everything is perfectly tender. And those glistening roasted squash cubes on top? They take this easy fall dinner to a whole new level.
Ingredients for Vegan Farro Risotto
Like my other cold-weather dump-and-bake casseroles, this fall and winter dinner bakes hearty grains, warm herbs and spices, and pantry staples together in one dish. These are the key ingredients you need:
- Farro: this chewy, nutty-tasting whole grain plays the same role here as Arborio rice does in traditional risotto recipes. I would recommend using pearled or semi-pearled farro because they cook somewhat quickly and don’t need to be soaked ahead of time (like whole farro).
- Butternut Squash: peel and chop the squash yourself, or save time with store-bought pre-cubed squash.
- Cashew Cream: stirring homemade cashew cream—made by blending raw, unsalted cashews and water together—into this risotto dupe makes it so creamy and comforting.
- Winter Herbs: those warm flavors in the farrotto and roasted squash come from fresh rosemary and thyme leaves.
- Vegetable Broth: because it wouldn’t be a risotto-style recipe if there wasn’t broth. Opt for low-sodium vegetable broth or make your own broth from vegetable scraps.
- Dry White Wine: a splash of Pinot Grigio or Sauvignon Blanc will bring a pop of acidity to balance the richer flavors.
How to Make Butternut Squash Farrotto
- Stir the farro, butternut squash, shallot, sun-dried tomatoes, rosemary, thyme, broth, and wine together in a baking dish, then cover it with foil.
- Bake the farrotto for 35 minutes.
- Toss the cubed squash with the oil, garlic powder, rosemary, chili, salt, and pepper in a bowl. Transfer to a baking sheet and roast in the oven while the farrotto cooks.
- Meanwhile, blend the soaked cashews with 1 cup of water until smooth.
- Pour the cashew cream over the farro risotto, then continue baking, uncovered, until the farro is al dente.
- Stir the farrotto once more and season with salt and pepper to taste. Divide between plates and serve with the roasted squash cubes on top. Enjoy!
Caitlin’s Cooking Tips
- Rinse the farro under cold running water. Once the water runs clear, you’ll know the dusty service starch around the grains has been washed away. I know it’s an extra step, but it’s better to wash the grains than end up with mushy farro.
- Aim for evenly sized squash cubes. Slicing the squash into uniform 1/2″ cubes ensures that the butternut squash and farro finish cooking at the same time. Not an expert squash chopper? Buy pre-chopped butternut squash from the grocery store instead.
Serving Suggestions
Between the farro, roasted squash topping, and creamy sauce, this hearty vegan dinner is filling all on its own. I still like to serve it with slices of crusty bread on the side, like this No-Knead Whole Wheat Bread, because they sop up the sauce so well. And when I want my plate to look a little fancier, I’ll also add these Roasted Rosemary Pecans, grated vegan parmesan, and a drizzle of balsamic glaze on top.
Serving your farro casserole to a crowd? Then I’d recommend pairing it with two or three cold-weather side dishes as well. Start the meal with a bowl of this Creamy Parsnip Soup, then serve this Winter Kale Salad with Pomegranate Vinaigrette next to the farrotto.
If you’re looking for more dump-and-bake-style casseroles, you’ll also love this Sweet Potato Rosemary Casserole, this Butternut Squash Brown Rice Casserole, and this Vegan Spinach & Artichoke Casserole with White Beans!
How to Store Leftover Farrotto
Leftover butternut squash farrotto will keep in an airtight container in the fridge for up to 5 days. Just keep in mind that the farro will absorb the liquid over time and become softer.
To reheat, add the risotto to a skillet and warm it on the stove over medium-low heat, stirring in a splash of vegetable broth or water, until it’s warmed through and silky again.
Substitutions and Variations
- Gluten-Free Option: Farro is not gluten-free, but can easily be swapped for an equal amount of short-grain brown rice (it cooks in the same amount of time!).
- Wine Substitute: If you prefer to cook without alcohol, replace the wine with an equal amount of water plus a squeeze of lemon juice for acidity.
- Nut-Free Option: Whisk together 2/3 cup full-fat coconut milk, 2/3 cup water, and 2 teaspoons of cornstarch, then stir it into the casserole in step 6. Alternatively, you can use 1/3 cup dairy-free cream mixed with 1 cup of water and 2 teaspoons of cornstarch.
- Butternut Squash Substitute: You can use pretty much any winter squash in this risotto-style dish, like pumpkin, honeynut, or acorn squash. Even diced sweet potatoes would be good.
- Protein Boost: To make the casserole more filling, stir in a can of drained and rinsed chickpeas or cannellini beans when you add the cashew cream in step 6.
Recipe FAQs
Farro is a hearty whole grain, and farrotto is the name for a dish prepared in the style of risotto but using farro instead of rice.
It does, and you don’t need to thaw it ahead of time. If you’re roasting frozen butternut squash, remember that it might not get as crispy because of the extra moisture.
I like the hands-off oven version, but the stovetop works, too. Sauté the shallots and diced squash in a Dutch oven until softened, then stir in the farro, sun-dried tomatoes, and herbs. Toast for 1 minute before pouring in the wine and broth. Cover and simmer over low heat for 30 to 40 minutes or until the farro is tender and the liquid is mostly absorbed. Finish by stirring in the cashew cream and cook until it’s thick and velvety.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Baked Butternut Squash Farrotto | Simple Oven Baked Farro Risotto
Ingredients
For the Farro Risotto:
- 2/3 cup raw cashews, soaked*
- 1 1/2 cups farro, rinsed well
- 1 1/2 cup butternut squash cubes 1/2” dice
- 1 large or 2 small shallots ends trimmed and thinly sliced
- 1/3 65 g cup diced sun-dried tomatoes finely chopped
- 2 teaspoons fresh rosemary finely chopped (or sub 2 teaspoons dried)
- 1 teaspoon fresh thyme leaves or sub 1/2 teaspoon dried
- 3 cups low sodium vegetable broth
- 1/2 cup dry white wine or sub water
- 1 cup water
- Salt and black pepper to taste
For the Roasted Butternut Squash (Optional):
- 2-3 cups cubed 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 sub 1/2 teaspoon dried)
- 1/2 teaspoon red chili flakes or ground chili optional
- Salt and black pepper to taste
Instructions
- Prep: Preheat the oven to 420F. Add the cashews to a small boil and cover with 2 cups of boiling water; set aside. 45 min?
- Farro Risotto: Add the farro to a 9×13” baking dish (preferably with a lid) along with the butternut squash, shallot, sun-dried tomatoes, rosemary, thyme, broth, and wine (or water). Give everything a good mix and cover with the lid, or wrap tightly with aluminum foil.
- Bake the Risotto: Bake in the middle rack of the oven for 35 minutes.
- Roasted Squash (Optional): Add the cubed squash to a medium bowl and drizzle with oil, then sprinkle with garlic powder, rosemary, optional chili, and a generous pinch of salt and pepper. Mix well, then transfer to a baking sheet. Roast in the top rack of the oven for 30 minutes while the risotto cooks, using a spatula to flip the squash halfway through baking.
- Cashew Cream: Drain the soaking cashews when there is 5 minutes left on the farro risotto timer. Add the cashews to a high speed or bullet blender with 1 cup of water; blend for 45 to 60 seconds, until smooth.
- Final Bake: Remove the baking dish from the oven and uncover. Pour in the cashew cream mixture and stir well. Return the dish to the oven, uncovered, and bake for an additional 10 to 15 minutes, until bubbling and the farro has an al dente texture.
- Serve & Store: Remove from the oven and stir the risotto one final time. Season with additional salt and black pepper to taste, as needed. Divide between serving plates and serve warm, topped with the roasted squash or as desired. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Recipe Notes
- Gluten-Free: Make this recipe with equal parts brown rice instead of farro, and cook for the same amount of time.
- Nut-Free: Whisk 2/3 cup of full-fat coconut milk with 2/3 cup of water and 2 teaspoons cornstarch; add to the casserole in place of the cashew cream in step 6. You can also do this with 1/3 cup dairy-free heavy cream, 1 cup of water, and 2 teaspoons of cornstarch.
Loved the nuttiness of the farro and the creaminess of this casserole, but I had to bake it much longer uncovered (30 minutes instead of 15 minutes), and even then, the butternut squash in the casserole wasn’t completely soft. So I baked it for a total of 65 minutes. It definitely needs salt, 1/2-1 tsp. I also added a couple handfuls of sliced fresh spinach when adding the cashew cream. A filling entree and great use of farro.
I’m happy you enjoyed overall, and appreciate that feedback!