Make a weeknight meal extraordinary in under 50 minutes with this Butternut Squash Farro with Crispy Parmesan Breadcrumbs.
I know we’re still getting to know each other around here, but you’ll soon see that I could probably write a whole food blog full of just butternut squash recipes. But I’ll save you from that torture… at least for now. In the meantime, I promise to just share my favorites. This Butternut Squash Farro with Crispy Parmesan Breadcrumbs definitely tops that list.
Inspired by Smitten Kitchen’s One-Pan Farro With Tomatoes, I created this recipe after envisioning how well the nutty farro would go with the caramelized sweet and salty squash.
That being said, going through the fuss to roast the butternut squash separately from the farro is worth it. Those sugars add a depth to the dish that you won’t regret.
Top off the dish with crispy parmesan breadcrumbs for a crunchy cheesy topping and you’re all set for a vegetarian main or a side dish along with juicy chicken sausage meatballs, broiled salmon, or even grilled steak.
Butternut Squash Farro Cooking Notes:
- You can make the breadcrumbs vegan and dairy-free by omitting the cheese and butter and doubling the oil, but I really like the umami the cheese brings.
- To make this recipe gluten-free just use the same amount of rinsed and drained quinoa will substitute just fine, albeit without the nutty chew of the farro.
- To make the breadcrumbs gluten-free, simply use a gluten-free panko breadcrumb.
- Make sure to roast the butternut squash on an uncrowded pan. The more you crowd them, the more water that gets trapped on the sheet and the more mushy and less caramelized the butternut squash will be.
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Get dinner ready tonight in under 50 minutes. Roasting the squash caramelizes the sweetness that complements the nuttiness in the farro. Make sure to use panko breadcrumbs in the Crispy Parmesan Breadcrumbs topping.
- ½ medium size butternut squash, or about 1 lb, total, peeled, seeded & cut into ½ inch cubes
- ¼. cup olive oil, divided
- 1 ½ teaspoon salt, divided
- ½ large size onion, chopped finely
- 1 teaspoon or 2 cloves minced garlic
- 1 ¼ tsp fresh thyme, chopped
- 1 ½ cup precooked or quick cook farro, Trader Joe’s has a great version of this
- 3 cup water
- 1 ½ Tablespoon white wine vinegar
- Black pepper & extra thyme, for garnish
- Preheat oven to 425 degrees. Oil a baking sheet with 2 T olive oil, spreading the oil around to coat the pan. Spread butternut squash onto pan and toss, then season with ½ tsp salt. Roast in oven for 25-30 minutes, stirring halfway through, or until squash starts to carmelize.
- About 5 minutes after the squash started roasting, heat the rest of oil in a dutch oven or stock pot over medium-high heat. When oil is hot enough for water to sputter when flicked into it, add the onions and saute for about 4-5 minutes, stirring frequently.
- Once onions are starting to turn translucent, add thyme and garlic to the pot cook for 1 minute, continuing to stir frequently. Add farro, salt, and water, stir and turn the heat up to high.Once boiling, reduce the heat to medium and cook for 12 minutes without a lid out and stirring every few minutes.
- Check for extra moisture at 12 minutes. If cooking liquid remains, continue to cook for a minute or two more or until only 1-2 T remain. Add vinegar to farro and mix well, cooking over the heat for one more minute.
- Remove from heat and mix in the butternut squash,once done roasting. Serve piping hot with black pepper, thyme, and parmesan cheese or cheesy breadcrumbs to garnish.
1. Leftovers will last covered in the fridge for 4-5 days. You can also freeze the farro for up to 2 months in an airtight freezer-safe container.
Amount Per Serving Calories 393Total Fat 11gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 9gCholesterol 0mgSodium 891mgCarbohydrates 72gFiber 10gSugar 15gProtein 9g
This nutrition breakdown is just an estimate of the nutritional value of this recipe and cannot be taken as facts. The owners of Mae's Menu are not nutritionists or dieticians and therefore cannot be held accountable for this nutrition estimate. Please contact your nutritionist or medical professional for a nutritional breakdown of this food. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.