Roasted Squash Farrotto with Spicy Chili Oil

This delicious squash farrotto recipe features sweet roasted squash and savory roasted garlic. With a delightfully chewy texture, farrotto (or farro risotto) is a unique take on traditional risotto. The squash puree provides so much creaminess, and a topping of chili oil adds another dimension of flavor.

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This recipe is such a cozy bowl of goodness! It's perfect for ushering in the cooler months and is vegan and vegetarian-friendly. The farro cooks in the flavorful liquid until tender, as the liquid thickens and clings to the chewy grains.

If you've never tried farrotto, it's a lovely way of enjoying this whole grain in a risotto-style dish. For more tasty vegetarian recipes, try my mushroom farrotto, Mediterranean chickpea soup, or chipotle breakfast beans.

Ingredient Notes

• Farro: Look for a semi-pearled farro (or a 30-minute cook) for optimal cooking times and liquid absorption. I recommend Timeless or Bob's Red Mill brands. For more tips on purchasing, check out my Instant Pot farro post.
• Dried ancho chile: Dried ancho chiles can be found in most major grocery stores or purchased online (I love Bailey Farms' Ancho Chiles; they are super soft). You can also use 1 teaspoon of smoked paprika instead (no need to soak it in the broth).
• Vegetable broth: I love Better than Bouillon, especially their Vegetable Bouillon, as it has so much flavor! You can also use standard vegetable broth here too.
• Honeynut squash: Honeynut squash is a sweeter winter squash cultivated from butternut squash and buttercup squash. Alternatively, use an equivalent amount of butternut squash. The squash lends a creamy texture to this dish, so don't skip it!
• Chili oil: You can use your favorite chili oil to top the risotto, as long as it contains some sort of sesame oil or sesame seeds. The nuttiness from the sesame helps balance everything nicely. I recommend either Lee Kum Kee's Chiu Chow Chili Oil, Chili Crisp, or Salsa Macha.

Tip: Over the years, I've found that dried chiles are often in the most random sections of the grocery store, so if you don't immediately find them, just ask an employee.

For a full list of ingredients and quantities, refer to the recipe card.

How to Make This Recipe

Step 1 - On a baking sheet, roast the squash and garlic in a single layer until softened and golden brown. Let cool slightly until you're able to scoop the flesh out of the squash and squeeze the garlic out.

Step 2 - Meanwhile, steep the ancho chile in hot vegetable stock.

Step 3 - Puree the vegetables with the chile-vegetable stock and miso paste until smooth.

Step 4 - Saute the onion with a bit of extra-virgin olive oil until soft and translucent, and toast the farro grains.

Step 5 - Add the liquids: Over medium-high heat, bring the farro to a boil with the squash puree and additional vegetable stock.

Step 6 - Simmer: Over medium-low heat, cook until tender, about 30 - 40 minutes. Of course, you will still want to stir every 5 - 10 minutes to prevent anything from sticking to the bottom or sides of the pan, but you don’t need to stir as often as risotto.

Step 7 - Finish cooking: After cooking, the farro will be tender, chewy, and al dente.

Step 8 - Serve: Stir in a bit of butter and vinegar, season with salt and black pepper. Top with a bit of chili oil and parsley, and serve. Enjoy!

Tips and Tricks

Add as much liquid as you need. If you end up running out of cooking liquid before the farro is tender, add about ½ cup of additional liquid at a time as needed. If there's too much liquid and the farro is already cooked, continue reducing until the liquid clings to the grains.

Adjust the flavors as you'd like. This farotto has a mix of sweet, caramelized, spicy, and savory flavors. If you need a little bit more acidity, add a bit more vinegar. If you want more heat, add more chili oil.

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 5 days.

Reheating: I reheat my leftovers in a dutch oven or heavy-bottomed skillet on the stove. I usually add a tablespoon of butter and ¼ cup of water or stock just to loosen things up. Then I'll reheat it gently over medium heat until warmed through, stirring occasionally.

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