Baked Butternut Squash Farrotto | Simple Oven Baked Farro Risotto

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.

Course Main Course

Cuisine American, Italian

Diet Gluten Free, Vegan, Vegetarian

Method Oven

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 585kcal

Author Caitlin Shoemaker

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

US Customary - Metric

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 9x13” 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.

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.

Nutrition