Heirloom Squash Farrotto
Serves: 2
Mckayla Mann
1 January 1970
Based on User reviews:
50
Spice
51
Sweetness
53
Sourness
43
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 tbsp
Cumin Seed2.5 tbsps
Lemon Juice (or more fresh, divided)4 tbsps
Olive Oil (divided)2 tbsps
Chile (chopped fresno)1 cup
Cilantro Leaves (fresh)Directions:
1
Spoon yogurt mixture over
2
Sprinkle with cilantro, sliced onion, and remaining chile
3
Toast cumin seeds in small skillet over medium heat until fragrant and beginning to smoke, 4 to 5 minutes
4
Cool; grind in spice grinder
5
Transfer 1 1/2 teaspoons cumin to small bowl
6
Mix in yogurt, 1 tablespoon lemon juice, and minced garlic
7
Season with salt and pepper
8
Cover and chill
9
Preheat oven to 400°F
10
Coat large rimmed baking sheet with nonstick spray
11
Place squash in large bowl
12
Add 2 tablespoons oil; toss to coat
13
Spread squash out on sheet
14
Sprinkle with salt and pepper
15
Roast until tender, about 25 minutes
16
Meanwhile, cook farro in large pot of boiling salted water until tender, 18 to 20 minutes
17
Drain farro and cool
18
Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat
19
Add sliced garlic and 1 tablespoon chile; sauté 1 minute
20
Add onion cubes and garbanzo beans; sauté 1 minute
21
Add roasted squash and cooked farro and toss to blend
22
Sprinkle with 1 1/2 teaspoons ground cumin and 1 1/2 tablespoons lemon juice; toss to blend
23
Season to taste with salt, pepper, and more lemon juice, if desired
24
Mound farro mixture on 4 plates
25
Drizzle with extra-virgin olive oil and serve
26
Toast cumin seeds in small skillet over medium heat until fragrant and beginning to smoke, 4 to 5 minutes
27
Cool; grind in spice grinder
28
Transfer 1 1/2 teaspoons cumin to small bowl
29
Mix in yogurt, 1 tablespoon lemon juice, and minced garlic
30
Season with salt and pepper
31
Cover and chill
32
Preheat oven to 400°F
33
Coat large rimmed baking sheet with nonstick spray
34
Place squash in large bowl
35
Add 2 tablespoons oil; toss to coat
36
Spread squash out on sheet
37
Sprinkle with salt and pepper
38
Roast until tender, about 25 minutes
39
Meanwhile, cook farro in large pot of boiling salted water until tender, 18 to 20 minutes
40
Drain farro and cool
41
Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat
42
Add sliced garlic and 1 tablespoon chile; sauté 1 minute
43
Add onion cubes and garbanzo beans; sauté 1 minute
44
Add roasted squash and cooked farro and toss to blend
45
Sprinkle with 1 1/2 teaspoons ground cumin and 1 1/2 tablespoons lemon juice; toss to blend
46
Season to taste with salt, pepper, and more lemon juice, if desired
47
Mound farro mixture on 4 plates
48
Spoon yogurt mixture over
49
Sprinkle with cilantro, sliced onion, and remaining chile
50
Drizzle with extra-virgin olive oil and serve