Butternut Squash Farrotto
with Parmesan & Sage
Butternut Squash Farrotto
Creamy farro simmered with sweet butternut squash, Parmesan, and fragrant sage for a cozy, nutty dish with risotto-like comfort.
Ingredients
For 2 servings
- 8 ounce Butternut Squash
- 1 ounce Cheese Roux Concentrate
- 2 tablespoon Cream Cheese
- ¾ cup Farro
- 1 clove Garlic
- 2 unit Mushroom Stock Concentrate
- 1 unit Onion
- 3 tablespoon Parmesan Cheese
- ¼ ounce Sage
- 1.5 tablespoon Sour Cream
Additional Ingredients
- Butter
- Cooking Oil
- Olive Oil
- Pepper
- Salt
American
PDF
DifficultyEasy
Prep Time10m
Total Time40m
Calories580
Protein17g
Carbs73g
Fat24g
Tags:
VeggieCalorie SmartFiber Smart
⚠️Allergens:
🥛Milk🌾WheatSwaps and substitutions
For dairy-free needs, use a plant-based cream cheese and skip the Parmesan, or swap in a vegan hard cheese if you like. To avoid wheat, replace the farro with a gluten-free grain such as rice or quinoa and check that the stock concentrate is gluten-free.
What to serve with it
Serve with a crisp green salad or roasted broccoli to balance the creamy, earthy grain dish. Warm crusty bread and a light white wine also work well if you want a fuller vegetarian supper.
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