Name: Heirloom Squash Farrotto
Cook time: 50 minutes
Total time: 1 hour 15 minutes
Yield: Makes 4 main-course servings
Ingredients: 1 tablespoon cumin seeds; 1 cup plain whole-milk yogurt; 2 1/2 tablespoons (or more) fresh lemon juice, divided; 3 garlic cloves; 1 minced, 2 thinly sliced; Nonstick vegetable oil spray; 4 cups 1/2-inch cubes peeled butternut squash; 4 tablespoons olive oil, divided; 2 cups semi-pearled farro; 2 tablespoons chopped Fresno chile or red jalapeño chile with seeds, divided; 3/4 cup 1/2-inch cubes red onion plus 1/4 cup thinly sliced; 1 15-ounce can garbanzo beans (chickpeas), drained; 1/2 cup fresh cilantro leaves; Extra-virgin olive oil; Ingredient info: Farro is available at specialty foods stores, natural foods stores, and Italian markets. Semi-pearled farro, or farro perlato, cooks faster. It can also be found online at gustiamo.com.

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Heirloom Squash FarrottoNoah Sheldon

For this twist on classic risotto, The Kitchen uses farro (hence the name "farrotto") instead of rice. No endless stirring required!

Recipe notes

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