Butternut squash farotto with toasted sunflower seed and sage pesto
Chef
Jeffrey Held
Hospital
NYU Lagone Health
Cook time
40 minutes
Yield
20 servings
Recipe type
Plant-based
Award
Finalist
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ingredients
Ingredients
1/4 cup olive oil
1 quart shallots, chopped
10 cups butternut squash, peeled & diced
6 cloves garlic, crushed & minced
8 cups farro, pulsed in blender to crack the hulls
1 quart dry white wine
8 quarts vegetable broth
1 quart green peas, blanched
2 cups sage leaves
3 cups parsley leaves
2 cups sunflower seeds, toasted
4 lemons, juice and zest
1 1/2 cups olive oil
4 cloves garlic, crushed
1 1/2 teaspoons kosher salt
Cracked black pepper
Combine all the above ingredients and process in a blender until smooth..
1 quart shallots, chopped
10 cups butternut squash, peeled & diced
6 cloves garlic, crushed & minced
8 cups farro, pulsed in blender to crack the hulls
1 quart dry white wine
8 quarts vegetable broth
1 quart green peas, blanched
2 cups sage leaves
3 cups parsley leaves
2 cups sunflower seeds, toasted
4 lemons, juice and zest
1 1/2 cups olive oil
4 cloves garlic, crushed
1 1/2 teaspoons kosher salt
Cracked black pepper
Combine all the above ingredients and process in a blender until smooth..
preparation
Instructions
1. In a heavy-bottomed saucepan, begin to sweat the shallots in olive oil until translucent. Add the butternut squash and continue to cook on low-medium heat.
2. In a separate pot, bring the stock up to a boil and reserve.
3. Once the squash begins to slightly soften, add the garlic, and continue to stir. Add the farro and continue to toast over medium heat for about 2 to 3 minutes. Deglaze with the white wine and continue to stir. Allow the wine to come to a simmer and reduce by half.
4. Add 1/3 of the stock and continue to stir the farro over low-medium heat. As the stock cooks in, add another 1/3 of the stock. Add the green peas and continue to stir. For the final amount of liquid, monitor the farro as it cooks in. You want it to be fully cooked yet have a slight bite back. Add salt and pepper as needed. Garnish with sunflower-sage pesto.
2. In a separate pot, bring the stock up to a boil and reserve.
3. Once the squash begins to slightly soften, add the garlic, and continue to stir. Add the farro and continue to toast over medium heat for about 2 to 3 minutes. Deglaze with the white wine and continue to stir. Allow the wine to come to a simmer and reduce by half.
4. Add 1/3 of the stock and continue to stir the farro over low-medium heat. As the stock cooks in, add another 1/3 of the stock. Add the green peas and continue to stir. For the final amount of liquid, monitor the farro as it cooks in. You want it to be fully cooked yet have a slight bite back. Add salt and pepper as needed. Garnish with sunflower-sage pesto.
