Butternut Squash Farrotto

🥘 Ingredients

• Parmesan cheese
  6 tbsp
• butter
  1 tbsp
• butternut squash
  1 lb
• cheese roux concentrate
  2 oz
• cooking oil
  1 tsp
• cream cheese
  4 tbsp
• farro
  1.5 c
• garlic
  2 clove
• mushroom stock concentrate
  4 unit
• olive oil
  1 tsp
• pepper
• sage
  ½ oz
• salt
• sour cream
  3 tbsp
• water
  3½ cup, ½ cup
• yellow onion
  2 unit

🍳 Cookware

• medium pot
• baking sheet
• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. In a medium pot (large pot for 4 servings), combine farro , water (6 cups for 4), and a big pinch of salt . Bring to a boil and cook until farro is tender, ⏱️ 25 minutes to ⏱️ 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.

   farro: 1.5 c, water: 3½ cup, salt
2. 

   2

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

   butternut squash: 1 lb, cooking oil: 1 tsp, pepper
3. 

   3

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

   yellow onion: 2 unit, garlic: 2 clove, sage: ½ oz
4. 

   4

   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 minutes to ⏱️ 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 minutes to ⏱️ 2 minutes .

   olive oil: 1 tsp
5. 

   5

   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 mushroom stock concentrate , cheese roux concentrate , and water (¾ cup for 4 servings). Cook, stirring, until thickened, ⏱️ 1 minutes to ⏱️ 2 minutes . Remove pan from heat. Stir in cream cheese , sour cream , half the Parmesan cheese , and butter (2 TBSP for 4). (Add a splash of water if farrotto seems too thick.) Season with salt and pepper.

   mushroom stock concentrate: 4 unit, cheese roux concentrate: 2 oz, water: ½ cup, cream cheese: 4 tbsp, sour cream: 3 tbsp, Parmesan cheese: 6 tbsp, butter: 1 tbsp
6. 

   6

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