Butternut Squash Farrotto with Sautéed Mushrooms and Fried Sage
My first few days in the restaurant kitchen at L’ecole were nerve wracking. I remember almost bursting into tears while at the burger station, and then looking to my right and seeing my classmate with the exact same expression on her face. I was working at the production station, which is responsible for butchering all the meat and fish that is used in the restaurant. They also are responsible for burgers, and whatever vegetarian dish they are offering that season (I think?). Our dish was a butternut squash farrotto. I honestly thought they made it up. I was like, “uh.. don’t you mean risotto?” But I fell in love with the dish and couldn’t wait to make it at home.
I really love this dish because it tastes like rich, delicious comfort food without the guilt. Farro also happens to be really good for you, too. It’s super high in fiber and protein, and rich in antioxidants. It’s also been proven to help boost the immune system and lower stress related inflammation.
- Vegetable Stock
- 4 quarts of water
- 3 carrots, roughly chopped
- 1 spanish onion, roughly chopped
- ½ green bell pepper, roughly chopped
- 3 stalks of celery, roughly chopped
- 3 clove of garlic, crushed
- 5 whole peppercorns
- 1 bay leaf
- sprig of thyme
- parsley stems optional
- mushrooms trimmings optional
- Sauteed Mushrooms
- 1 Shallot, minced
- 2 T garlic, minced
- 2 T canola oil
- 12 oz. button mushrooms, sliced
- Butternut Squash Farrotto
- ½ butternut squash, cubed (about 2 cups)
- 1 large shallot, finely chopped
- 3 cloves of garlic, minced
- ¼ cup white wine
- 1½ cups farro
- about 4 cups vegetable stock, plus more as needed
- ¼ cup grated parmesan cheese
- button mushrooms, stems trimmed and sliced
- 3 T unsalted butter
- Fresh sage
- ½ cup canola oil
- Pour the water into a large stock pot. Add all of the chopped vegetables, excluding the tomato, and bring to a boil. Lower to a simmer and add the parsley stems, thyme, peppercorns, chopped tomato, crushed garlic and bay leaf. Simmer for 20 minutes and then turn off the heat. Let sit for 10 minutes. Strain and return to the stock pot.
- In a very hot sauté pan, add about a tablespoon of oil and add the mushrooms. Continue to cook over high heat until tender and crispy on the edges.
- In a small sauté pan, heat up about a cup of canola oil. Have a slotted spoon and a plate lined with paper towels ready to go. Pick out the prettiest sage leafs and flatten then out as much as possible. Add them to the hot oil and flip after a few seconds. Right when the edges appear like they are beaming translucent, remove them from the hot oil. This should only take about 30 seconds. Any longer and the leaves will become brown.
- Place the butternut squash and about 2 cups of vegetable stock, or enough to cover the squash by about 2 inches. Bring to a boil and reduce to a simmer. Cover and cook for about 45 minutes or until completely tender. The butternut squash should be easily crushed with very little pressure.
- In a large saute pan, sweat the shallots with about a tablespoon of oil until translucent. Add the garlic and cook for about 30 seconds more.
- Deglaze the pan with the wine and reduce until almost dry.
- Add the farro to the pan and toast for about a minute or so. Pour the butternut squash and residual vegetable stock into the pan. Stir constantly until the stock has been absorbed and the farro no longer appears liquidy (you should be able to see the bottom of the pan).
- Add another ladle (about a ½ cup) of hot vegetable stock, and stir constantly until fully absorbed. Repeat this action about 6 times, or until the farro is completely tender. (about 45 minutes)
- Add the ¼ cup of parmesan cheese and season with salt and pepper.
- Top with mushrooms, fried sage and freshly shaved parmesan.
Amazing, love the sage on top! Thanks for sharing
thanks!
What a lovely dish! Can’t wait to try it.5 stars.
thank you!
How many tomatoes? Can’t find it…