Risotto-Style Farro with Butternut Squash and Parsley

I’ve already made a risotto-style farro recipe (Farro with Red Kuri Squash and Leeks) but I got some pretty good feedback on it so I decided to make a similar dish, this time with pre-cut butternut squash.  I normally like to use fresh squash which I then cut up at home, but doing that really isn’t practical when you’re cooking for yourself or even just one other person.

Cooking farro in this way has become pretty popular.  I say this because I found another farro-risotto recipe over at the fantastic blog Eat Live Run (also in one serving size!) which is made with mushrooms and sweet corn.  Lynda from TasteFood also made a “farrotto” recipe back in March with shiitake mushrooms and beets.  Using farro instead of the traditional arborio rice is much healthier for you, and farro also provides a nuttier and chewier taste which adds great texture to the dish.

I made another video to accompany this recipe, which I hope will show you how easy and doable it is.

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>Butternut Squash in Peanut Sauce

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Ingredients: peanut oil, butternut squash, garlic, peanut butter, coconut milk

Coming to Paris, I knew I could only bring one or two of my favorite (and lightest) cookbooks; naturally, Mark Bittman’s 1,008-page bible of vegetarian cooking didn’t make the cut. Which is really a shame, because How To Cook Everything Vegetarian is a great resource to learn how to cook, well, everything. 

It is from his book that I learned to make squash in a peanut sauce, which is likely something I would not have conjured up on my own.  This dish is thick, saucy, and delicious by itself or with a bowl of white rice. It only has 5 ingredients, but if you’re so inclined, you could easily add some broccoli florets or snap peas to make it more substantial.
 
If you can buy butternut squash that’s already cut up into small cubes, this dish comes together really fast. 

Butternut Squash in Peanut Sauce - serves 1
12 oz butternut squash, cut into 1/2- to 1-inch cubes
1 tablespoon peanut oil (use grapeseed or canola if you don’t have any peanut)
1 tbsp minced garlic
1/4 cup coconut milk
1/2-tablespoon peanut butter
1.  Heat the oil in a large skillet over medium-high heat. 
2.  Add the garlic (and a pinch of cayenne pepper if you have some on-hand); once it begins to brown, add the squash, coconut milk, and peanut butter.  Sprinkle with salt and pepper.
3.  Bring to a boil, cover, and turn heat down to low.  Cook, stirring occasionally, 15 minutes.
4.  Uncover, raise heat to medium-high, and cook until squash begins to brown, about 5-10 minutes.
5.  Turn the heat back down to low and cook until squash is done to your satisfaction.
6.  Adjust seasoning, and serve, spooning any extra sauce over the squash.  Serve with a fluffy bowl of white rice.