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Butternut Squash Farrotto with Montasio|Craving Something Healthy

Butternut Squash Farrotto With Montasio

Servings 8 cups - 6 servings


  • 2 cups farro
  • 6 cups low sodium chicken stock
  • 1 Tbs butter
  • 2 Tbs olive oil
  • 4 cups 3/4-inch cubes of butternut squash
  • 1 1/2 tsp brown sugar
  • 1/8 tsp nutmeg
  • 4 large shallots chopped
  • 3 slices thick cut organic bacon lightly cooked and drained of fat
  • 1/2 cup white wine
  • 1/2 tsp dry sage
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 1/2 cup grated Montasio cheese + 1 rind approx 2 inches x 1 inch
  • Kosher salt and pepper to taste


  • Soak the farro in water for 30 minutes. Drain.
  • Cook farro in chicken broth just until slightly tender, about 15 minutes. Drain, reserving any excess broth.
  • In a large saute pan, melt butter and 1 Tbs olive oil. Add butternut squash, and sprinkle with brown sugar, nutmeg and a bit of salt and pepper. Cook squash for 10-15 minutes until softened and brown in spots. Transfer cooked squash to a plate to cool.
  • Add additional Tbs olive oil to the sauté pan, along with shallots and bacon. Cook on medium until shallots are softened and bacon is crisp.
  • Add wine, and deglaze the pan, scraping up any brown bits.
  • Reduce the heat to low, and add precooked farro to the shallots and bacon and stir to combine.
  • Add dry sage, thyme and rosemary sprigs, and Montasio rind.
  • Simmer farro on low, stirring occasionally and adding additional broth one ladle at a time, as needed.
  • When farro is tender, remove rind, and herb sprigs. Add cooked butternut squash and stir to heat it through.
  • Stir in 1/2 cup Montasio, and add salt and pepper to taste.
  • If desired, serve with additional fresh grated Montasio on top.


Recipe adapted from Bon Appetit