Farro Risotto with Butternut Squash

Farro and butternut squash seem practically made for one another. Something about the earthiness of the farro, and the sweetness of the squash. I can't explain it! This dish is super easy to make, so enjoy!

Grocery list items:
Butternut squash
goat cheese

One of the things that made this dish especially easy was that I didn't peel the squash. The skin of butternut squash is thin, so you can easily cook it, and it's edible. The seeds are edible too, and you can toast them to make a little snack. I had a rather tiny squash this time around, so there weren't a lot of seeds. But unlike my experiences with other types of squash, this was extremely quick to prepare! Also, I call it a "risotto" but you don't have to do much stirring.

Farro Risotto with Butternut Squash
1 small butternut squash, chopped into small cubes, skin on
3 tbsp olive oil
1 onion, diced
2 cloves garlic, sliced
1 cup farro
2 cups water/stock
salt + pepper
2 oz goat cheese

Preheat the oven to 400 degrees Fahrenheit. Toss the cubed squash with 2 tbsp olive oil, salt and pepper. Bake for 35-40 min.

While the squash is in the oven, start making the farro. Sauté the onions and garlic in remaining tbsp of olive oil, until soft. Add farro and stir well to coat. Then add the 2 cups of water or stock (I used a bouillon cube). Bring up to a boil, then lower heat to a simmer. Stir occasionally, and test for doneness after about 15 minutes. The farro should be a little bit chewy, but not hard. If it's not done, add a bit more water and continue cooking. When the farro and squash are both done, mix them together. Serve with a bit of goat cheese on top. Could it be any easier? It's sweet as candy and actually good for you! And that brilliant orange color is pretty, even if it IS almost neon.