ROASTED BUTTERNUT SQUASH with RISOTTO-STYLE FARRO

ROASTED BUTTERNUT SQUASH with RISOTTO-STYLE FARRO

Executive Chef David DiGregorio, Osteria Via Stato

To make this recipe, first prepare Farro & Roasted Butternut Squash

INGREDIENTS

8 oz. Cooked Farro  (recipe follows)

8 oz. Roasted Butternut Squash, Diced (recipe follows)

12 oz. Chicken Stock

Kosher Salt, as needed

2 Tbsp Shallots, Sliced

1 Tbsp  Sage, Finely Chopped

2 Tbsp Olive Oil

Extra Virgin Olive Oil, a drizzle

2 Halves of Butternut Squash (Bottom Half), Cooked

 

 

TO PREPARE:

 

  1. Reheat roasted butternut squash** bottoms: Place roasted butternut squash bottoms on sheet pan with a little butter in preheated 350 degree oven.
  2. In sauté pan, heat olive oil.  Add sliced shallots and chopped sage.  Cook until lightly browned.
  3. Add farro to sauté pan and combine with oil, shallots and sage—evenly coating.  Add chicken stock and stir (with wooden spoon) until almost all absorbed.
  4. Add roasted diced squash.  Finish with butter, salt and pepper.
  5. On serving plate, place a squash bottom in center of the plate.  Fill with risotto-style farro** with some farro spilling onto plate.  Garnish with a fried sage leaf and a drizzle of olive oil.

 

ROASTED BUTTERNUT SQUASH:

1 Small Butternut Squash, Split Lengthwise, Seeds Removed

2 oz. Unsalted Butter

3 Fresh Sage Leaves

½ Tbsp Salt

Freshly Ground Pepper, as needed

1 Tsp Sugar

 

TO PREPARE:

  1. Preheat oven to 350 degrees.
  2. Cut off neck of squash and peel & dice it into ¼ inch pieces.
  3. In medium pan, melt butter until lightly browned.  Add sage leaves.  Remove pan from heat.  Reserve sage-butter in separate dish.  Set aside later.
  4. Place squash in medium-sized baking dish.  Season squash cups (the bottoms), evenly with ½ of the salt (reserve remaining salt to use later), pepper and sugar
  5. Pour half of reserved butter; evenly over squash cups (reserve other half of butter).  Toss sage leaves onto squash cups.  Roast in preheated oven.
  6. After 10 minutes, baste squash with pan-drippings.  Continue to roast for 20-35 more minutes or until fork tender and nicely browned.
  7. While squash bottoms are roasting, season diced squash with remaining reserved butter, salt and pepper.  Toss to coat.  Place on sheet pan.
  8. Put sheet pan into oven with squash bottoms.  Roast diced squash on sheet pan until tender and browned—approximately 10-15 minutes.  Let cool—basting with butter.

 

FARRO:

6 oz. Farro

2 oz. Onions, Finely Diced

1 Tbsp Butter

1 Quart Chicken Stock, Heated to a Simmer

½ Tsp Salt

 

TO PREPARE:

  1. Sweat the onions and the butter together slowly—but do not brown.
  2. Add the farro, making sure farro is evenly coated with butter and onions.  Season with salt.
  3. Slowly add stock—in stages (about 3 stages) or until farro is cooked completely—making sure to stir constantly.
  4. Remove farro from heat and spread onto a sheet pan to cool.

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