Roasted Squash Farrotto with Spicy Chili Oil

This delicious roasted squash farrotto recipe features sweet roasted squash and savory roasted garlic in a creamy sauce with chewy grains.
5 from 1 vote

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.

Orange-hued farro risotto with chili oil and parsley in a bowl with a fork.
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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

YouTube video

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.

Wooden spoon stirring farro risotto in liquid in a dutch oven.

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

Grains of farro risotto in an orange liquid in a skillet.

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.

Cooked squash farro risotto in dutch oven with a wooden spoon.

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

Orange-hued farro risotto with chili oil and parsley in a bowl.

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

Bowl of farro risotto on a kitchen towel with chili oil in the background.

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.

Recipe FAQs

Can I substitute butternut squash for the honeynut squash?

You can, just note the risotto might be slightly less sweet. Because butternut squash is significantly larger than honeynut, you will likely only need about one-third to half of the roasted squash.

Can I substitute the ancho chile with another chile?

While I do recommend trying this version with the ancho chile, you can definitely substitute! Instead of using an ancho chile, add in 1 teaspoon smoked paprika.

How do I know when the farro is cooked?

Farro should taste slightly chewy and tender when cooked through. The best way I describe it is to take a bite of the farro; if it’s hard, it needs more time. If it feels like it’s not too hard, but it requires a lot of chewing, it needs more time. And if it tastes tender, with a slight bite, it’s done. It shouldn’t taste mushy or it’s overcooked.

Are honeynut squash seeds edible?

Yes! The seeds are edible and make a great snack. I often scoop out the seeds, then soak them in a bowl of water for a couple hours to help separate them from the stringy fibers. Then, I'll pat them dry and roast them with a bit of oil and spices (I like garam masala, brown sugar, paprika, and salt) at 325°F/163°C for 10 - 15 minutes until toasted and crispy! You can even top the farrotto with the spiced seeds.

Do I need to soak the farro in advance?

No, because you're making a farrotto that simmers for a while, anyway, you don't need to pre-soak the farro.

Did you try this recipe?

I would love to hear your feedback! Be sure to rate the recipe and leave a comment below.

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Happy eating! Love, Karishma
The Recipe
A bowl of farro risotto with squash, chili oil, and herbs on top with a fork.

Creamy Roasted Squash Farrotto

5 from 1 vote
This farrotto (or farro risotto) is deeply savory, featuring sweet roasted squash, savory herbs, and a drizzle of chili oil.
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Yields 3 servings

Equipment

Ingredients 

  • 1 (⅔ - ¾) pound honeynut squash, small to medium-sized*
  • 3 tablespoons extra-virgin olive oil, divided
  • Salt and black pepper
  • 1 head garlic
  • 1 dried ancho chile, stemmed and seeded
  • 3 cups vegetable broth**, divided | plus more if needed
  • 2 tablespoons white miso paste
  • 1 small onion, finely diced
  • ¾ cup semi-pearled farro
  • 1 sprig rosemary
  • A pinch ground cinnamon
  • 1 teaspoon sherry vinegar
  • 2 tablespoons unsalted butter, or vegan butter
  • 2 tablespoons chili oil, such as Lee Kum Kee Chiu Chow Chili Oil or Chili Crisp or salsa macha
  • ¼ cup flat-leaf parsley, finely chopped

Optional toppings:

  • A dollop of greek yogurt, parmesan, or vegan yogurt, for additional creaminess

Instructions

  • Place a rack in the bottom-third of the oven and preheat to 425°F/218°C. Line a quarter sheet pan with parchment paper.
  • Prep the roasted vegetables: Using a knife, cut 1 (⅔ - ¾) pound honeynut squash in half lengthwise. Trim the ends of the squash, and scoop out the stringy fiber and seeds with a spoon.
    Transfer the squash to the baking sheet, cut side up, and drizzle with 1 tablespoon extra-virgin olive oil, and season with salt and black pepper.
    Slice ¼-inch off 1 head garlic to expose the cloves. Drizzle the cloves with 1 tablespoon olive oil. Wrap completely in foil and place on the baking sheet.
  • Roast the vegetables: Place the baking sheet in the oven. Bake for 15 minutes, or until the bottom of the squash is browned. Flip the squash over, then bake for another 10 minutes, or until the squash is caramelized on both sides and very soft.
    Remove the squash from the oven, and continue roasting the garlic for another 10 - 15 minutes, or until it is very soft and caramelized (about 40 minutes total).
    Cool the squash and garlic until you can handle them with your hands.
  • Rehydrate the chile: While the vegetables roast, prep the chile. Place 1 dried ancho chile in 1 cup of broth in a large microwave-safe measuring cup. Heat in the microwave for 2 minutes, or until the broth is steaming. Cover the measuring cup and allow to sit for 15 minutes to soften the chile further.
  • Make the squash-chile puree: Scoop the flesh from the squash and transfer to the measuring cup with the chile and broth (you are not discarding the chile, instead you'll be pureeing it with the squash); you should have about ½ cup cooked squash (3.7 ounces).
    Squeeze out the garlic cloves from their head and add to the measuring cup, along with 2 tablespoons white miso paste. Blend in an immersion blender until smooth. Season to taste with salt and pepper.
    Note: You can also use a regular blender to do this. If the vegetables are still hot, make sure to remove the center cap from the blender lid (this helps release steam). Cover the lid with a kitchen towel, then blend until smooth.
  • Saute the onion: Set a small (2.5-quart) french oven over medium heat. Add the remaining 1 tablespoon of olive oil. Saute 1 small onion until soft and golden-brown, about 8 - 10 minutes.
  • Toast the farro: Add ¾ cup semi-pearled farro, and toast for 1 - 2 minutes, stirring occasionally until nutty.
  • Turn the heat off for a minute, then add the squash puree, 2 more cups of broth, 1 sprig rosemary, and A pinch ground cinnamon to the pan. Season with salt and black pepper.
    Note: Turning the heat off before adding the squash puree prevents it from splattering everywhere.
  • Cook the farro: Bring the mixture to a boil, then reduce and simmer, uncovered, for 35 - 45 minutes, or until the farro is tender, but still has a slightly chewy bite. The liquid should have reduced significantly and cling nicely to the sauce. Stir every 5 - 10 minutes to prevent anything from sticking to the bottom or sides of the pan.
    Note: Farro should taste slightly chewy and tender when cooked through. Take a bite of the farro; if it’s hard, it needs more time. If it feels like it’s not too hard, but it requires a lot of chewing, it needs more time. If it tastes tender, with a slight bite, it’s done. It shouldn’t taste mushy, or it’s overcooked.
    If you end up running out of 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.
  • Serve: Remove the woody rosemary stem. Stir in 1 teaspoon sherry vinegar and 2 tablespoons unsalted butter. Taste the farro and season with salt and pepper. Distribute amongst serving bowls and top with 2 tablespoons chili oil and ¼ cup flat-leaf parsley.
    Note: 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. Want creaminess and tang? Add a dollop of greek yogurt, cheese, or vegan yogurt.

Video

YouTube video

Notes

* You can also use an equivalent amount of butternut squash.
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 really helps balance everything nicely.
Storage: Store leftover farro in an airtight container in the fridge for up to 5 days.

Nutrition

Calories: 606kcal | Carbohydrates: 73g | Protein: 11g | Fat: 33g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 449mg | Potassium: 884mg | Fiber: 14g | Sugar: 11g | Vitamin A: 15822IU | Vitamin C: 39mg | Calcium: 113mg | Iron: 4mg

The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Smiling cook chopping vegetables.
Welcome! I'm Karishma

I founded the Home Cooking Collective, which offers a diverse collection of cozy, flavorful, small-batch recipes made from scratch. Let's cook together!

Smiling cook chopping vegetables.
Welcome! I'm Karishma

I founded the Home Cooking Collective, which offers a diverse collection of cozy, flavorful, small-batch recipes made from scratch. Let's cook together!

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2 Comments

  1. This is such a simple and yet decadent recipe! I would have never thought to use a squash purée as a thickener for any starch - now I want to try to recreate this using different squashes and see what works! My friends were so impressed that I whipped this together so quickly on a weeknight and it was the perfect fall center dish. The chilli crisp is a must for the perfect texture contrast. Can’t wait to experiment with this method more!

    1. Thank you so much for your review! Happy to hear you enjoyed the recipe -- I'd love to see how this works with other squash!