Herby Farro With Butternut Squash and Sour Cream
Updated Feb. 26, 2020
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1½cups chopped cilantro leaves and tender stems, plus more for garnish
- 1cup chopped parsley leaves and tender stems, plus more for garnish
- ½large yellow onion, coarsely chopped
- 4garlic cloves, peeled
- ½jalapeño, seeded (if desired) and coarsely chopped
- Kosher salt and black pepper
- 1tablespoon extra-virgin olive oil
- 1½cups farro
- 1pound peeled butternut squash, cut into ¾-inch pieces (about 3 cups)
- ½cup sour cream
- 1teaspoon lime zest plus 2 tablespoons juice (from 1 lime)
Nutritional analysis per serving (4 servings)
380 calories; 11 grams fat; 4 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 65 grams carbohydrates; 11 grams dietary fiber; 9 grams sugars; 12 grams protein; 598 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 375 degrees. In a blender, combine the cilantro, parsley, onion, garlic, jalapeño, 1 teaspoon salt and a few grinds of pepper on low speed until a wet, coarse paste forms, stirring and scraping the sides of the blender as needed.
- Step 2
In a large Dutch oven, heat the olive oil over medium-high, then add the farro, season with 1 teaspoon salt, and cook, stirring, until the farro smells toasty, about 2 minutes. Add the herb paste and 3 cups water. (Pour the water into the blender to get every last bit of herb paste, then pour the water into the pot.) Bring to a simmer.
- Step 3
Scatter the squash on top, cover, and bake until the farro and squash are tender, 35 to 40 minutes. (All the water may not be absorbed).
- Step 4
Meanwhile, stir together the sour cream, lime zest and 1 tablespoon lime juice in a small bowl. Season with salt and pepper.
- Step 5
Let the farro sit 5 minutes, season to taste with salt and pepper, then stir in the remaining tablespoon of lime juice. Serve the farro with a drizzle of sour cream and top with fresh parsley and cilantro leaves.
Private Notes
Comments
Could probably do with a half cup less of water.
Now this might sound like one of those, “made it the same, but TOTALLY different,” comments, and it is, but it’s also a note of encouragement! I only had butternut squash, some garlic and an onion, but I DID have tomato paste and anchovy paste, plus some dried parsley, orzo, and brown rice, so I ran with it. Sure, it didn’t taste anything like the original recipe intended, but the technique was the same. Don’t worry if you don’t have everything! Take some risks and give it a try and who knows?
Hi All! We've reviewed your notes about the amount of water, and updated the amount of water in the recipe to 3 cups instead of 3 1/2. If you want it a bit brothier, leave it at 3 1/2.
This is a very satisfying veggie meal, I love the use of farro! I didn’t have sour cream so I subbed Greek yogurt. I was also lazy and didn’t take the skin off my squash and it was totally fine.
Mediocre. The herbs lose a lot of color and flavor in the bake. The dish is saved by the freshness of the lime sauce. If I were to do this again, I would roast squash separately, cook the farro with the onions, turn the greens and garlic into a pesto, and assemble the four components nicely in a bowl.
I thought I was going to hate this when I opened the pot, but then I couldn’t stop eating it. Something about farro…
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