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Farro with Butternut Squash and Leeks

Serves: Yields 2 servings


  • 1 cup butternut squash, peeled, seeded and cut into 1-inch dice
  • 2 tablespoons olive oil, plus more as needed
  • Kosher salt and freshly ground black pepper to taste
  • ½ cup farro, semi pearled or whole, rinsed
  • 1 cup boiling water
  • 1 tablespoon olive oil
  • 1 medium leek, white and tender green parts only, thinly sliced
  • 1 clove garlic, finely minced
  • 1 teaspoon fresh thyme, minced
  • ¼ cup dry white wine
  • 2 cups vegetable or chicken stock
  • 1 tablespoon grated pecorino romano
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice


Preheat oven to 375 degrees and position an oven rack in the upper third.

In a large, heatproof bowl, pour boiling water over farro and cover. Allow to sit undisturbed for about 20 minutes.

To cook squash: Place the squash in a large bowl and toss with olive oil until all pieces are well coated. Season with salt and pepper. Spread the squash in an even layer on a silpat-lined baking sheet. Cooked squash has a tendency to stick to parchment paper. Transfer the baking sheet to the oven and roast for until golden-brown and tender, about 30 minutes.

In a large sauté pan over a medium high heat, add oil and when shimmering, add the leeks and cook until translucent, about 2 minutes. Add garlic, using a wooden spoon to stir, and cook until fragrant, approximately 30 seconds. Stir in the fresh thyme.

Add the drained farro to the pan, stirring to coat the grains in the oil and butter until toasted, about 2 minutes. Add the white wine to deglaze the pan and reduce the heat to low and bring the liquid to a simmer.

Begin adding the stock, stirring well with each new addition, in ¼ cup intervals. Add the additional stock as the pan becomes dry, and you can see a line in the pan when moving a spoon through the farro. After approximately 2 cups of stock have been added, taste farro for doneness. It should be chewy, yet tender. Add additional stock as needed. Stir in grated pecorino romano, lemon zest and juice when farro is cooked.

Add the butternut squash to the cooked farro, using a silicone spatula to fold the squash through the farro and being careful not to mash-up the squash. Taste and season with salt and pepper

Divide the farro between two warmed pasta bowls and serve immediately.

Tested and perfected in the Sur La Table kitchen

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