Butternut Squash Farrotto

🥘 Ingredients

• butter
  1 tbsp
• butternut squash
  1 lb
• cheese roux concentrate
  1 unit
• cooking oil
  1 tbsp
• cream cheese
  1 unit
• farro
  1 c
• garlic
  2 cloves
• mushroom stock concentrate
  1 unit
• olive oil
  2 tbsp
• parmesan cheese
  1 c
• sage
  1 bunch
• sour cream
  1 unit
• yellow onion
  1

🍳 Cookware

• baking sheet
• medium pot
• large pan

1. 

   1

   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 .

   butternut squash: 1 lb, cooking oil: 1 tbsp
2. 

   2

   In a medium pot , combine farro , 3½ cups water, and a big pinch of salt. Bring to a boil and cook until farro is tender ⏱️ 25 minutes . If excess water remains, drain it. If water evaporates before farro is tender, add a splash more.

   farro: 1 c
3. 

   3

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

   yellow onion: 1, garlic: 2 cloves, sage: 1 bunch
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 softened ⏱️ 3 minutes (reduce heat to medium-low if browning). Stir in garlic and chopped sage. Cook, stirring, until fragrant ⏱️ 1 minute .

   olive oil: 2 tbsp
5. 

   5

   Stir cooked farro and half the squash into the pan. Increase heat to medium-high. Stir in mushroom stock concentrate , cheese roux concentrate , and ½ cup water. Cook, stirring, until thickened ⏱️ 1 minute . Remove pan from heat. Stir in cream cheese , sour cream , half the parmesan cheese , and 1 tbsp butter . Add a splash of water if the farrotto seems too thick. Season with salt and pepper.

   mushroom stock concentrate: 1 unit, cheese roux concentrate: 1 unit, cream cheese: 1 unit, sour cream: 1 unit, parmesan cheese: 1 c, butter: 1 tbsp
6. 

   6

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