Brown Butter Farro & Butternut Squash

Nutty, cozy, and deeply satisfying, this Brown Butter Farro & Butternut Squash is the kind of dish that feels both wholesome and a little special. This comforting one pot recipe is full of rich, nutty flavor. Toasty brown butter brings out the farro’s natural nuttiness, while tender, caramelized butternut squash adds subtle sweetness and warmth. The farro cooks up tender and chewy, creating a dish with the luxuriously moist, risotto-like texture—without all the stirring. 

Perfect as a hearty side or a comforting vegetarian main, this recipe is simple, flavorful, and ideal for fall and winter meals. To learn how to make this delicious and easy one pot recipe, see the printable recipe card below or take a look at the recipe video. For other recipe variations and to learn about the health benefits of this xxx recipe, visit the Pimp My Recipe section in my Blog Comments & Tips below.

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RECIPE

(Printable recipe card below.)

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Main Dishes, Side Dishes, Vegetarian, Vegan, Dairy Free, Healthy, Entertaining

American

Servings: 6

Author: Prep My Recipe

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BROWN BUTTER FARRO & BUTTERNUT SQUASH

This Brown Butter Farro & Butternut Squash is a comforting one pot recipe full of rich, nutty flavor. Perfect as a hearty side or a comforting vegetarian main, this recipe is simple, flavorful, and ideal for fall and winter meals. Can be made vegan!

Prep Time: 20 MinBaking Time: 40 MinTotal Time: 1 Hour

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Ingredients

• 2 pound butternut squash, peeled, deseeded & cubed (1 inch cubes)
• 3 tablespoons fresh sage, finely chopped, divided
• 1 tablespoon fresh parsley, finely chopped (optional)
• ¾ cup shallots, thinly sliced (or leek)
• 2 teaspoons lemon zest
• 4 tablespoons salted butter
• ¾ teaspoon sea salt, divided
• ¼ teaspoon white pepper
• ¼ teaspoon red pepper flakes (chili flakes)
• 1 large sprig fresh thyme
• 3 cups organic vegetable stock
• 1 ¾ cups Trader Joe’s 10-minute Farro (one 8.8 oz. bag)
• 3 tablespoons parmesan cheese, divided

Instructions

1. This recipe moves quickly, so chop and prep the first 5 ingredients: butternut squash (this vegetable Y-peeler makes it easier to peel), sage, parsley (optional) shallots, and lemon zest, and set each one aside.
2. To an 6.5-quart stock pot (or 4.5 Dutch oven), add butter and melt on medium heat, stirring continuously, allowing butter to turn golden brown (do not let burn). Milk solids will reduce some and the aroma will become nutty. Quickly add shallots & sauté until softened and lightly golden brown (about 2-3 minutes).
3. Add butternut squash, only ¼ teaspoon of sea salt, white pepper, red pepper flakes (chili flakes), and sauté for 5 minutes. Add thyme sprig, only 2 tablespoons of sage, and sauté another 5-6 minutes, just until edges of squash start to soften and you see some golden brown bits around some of the edges.
4. Add vegetable stock, stir to combine, cover, and bring to a fast simmer on medium-high heat. Once at a fast simmer, add farro, remaining sea salt (½ tsp.), and lemon zest. Cover, turn heat to medium-low, and simmer for about 15-20 minutes, stirring every 5 minutes to prevent farro from sticking to the pan. Test farro for doneness (it should be tender but chewy, similar to al dente risotto). The dish will have the consistency of a moist risotto.
5. Turn off heat, remove thyme sprig, and add remaining 1 tablespoon of fresh sage, parsley (optional), and only 2 tablespoons parmesan cheese. Stir to combine, and serve immediately. Top with remaining 1 tablespoon parmesan cheese (a light dusting over each plate), and other optional garnishes. Enjoy this flavorful and hearty dish!

Notes

1. For more recipe variations (including vegan options), visit the Pimp My Recipe section for this recipe in my Blog Comments & Tips on the website.
2. Makes 6 main servings (8 side servings).

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Nutrition Facts

Calories

346

Fat (grams)

10 g

Sat. Fat (grams)

5 g

Carbs (grams)

57 g

Fiber (grams)

6 g

Net carbs

51 g

Sugar (grams)

6 g

Protein (grams)

8 g

Sodium (milligrams)

871 mg

Cholesterol (grams)

22 mg

Nutritional information provided is strictly an estimate and will vary based on ingredient brands and cooking methods. Optional garnishes are NOT included in the nutritional calculations.

https://PrepMyRecipe.com/blog/recipe-brown-butter-faro-butternut-squash

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SERVING SUGGESTIONS

Serve immediately and top with a touch of parmesan cheese and garnish with fresh sage and thyme.

Note: For a vegan option, see the Pimp My Recipe section below in my Blog Comments & Tips!

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VIDEO

How to Make this One Pot Recipe for Brown Butter Farro & Butternut Squash!

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Blog Comments & Tips

Easy One Pot Meal that is Rich & Delicious!

I cannot say enough about this dish and how easy and incredibly delicious it is. This Brown Butter Farro & Butternut Squash is cozy, comforting, and full of rich, nutty flavor. The farro cooks up tender and chewy, and the browned butter creates a dish with the luxuriously moist, risotto-like texture without all the stirring. Sweet roasted butternut squash balances the savory notes, making this recipe perfect as a hearty vegetarian main or an elegant seasonal side. And, this one pot recipe can easily be made vegan (see the Pimp My Recipe section below)!

This Brown Butter Farro & Butternut Squash recipe isn’t just cozy and comforting, it’s also packed with nourishing ingredients that make it a feel-good dish you can enjoy all season long.

From whole grains to vibrant vegetables and healthy fats, this recipe delivers both flavor and wellness in every bite.

• Whole-Grain Power from Farro: Farro is a hearty ancient grain loaded with fiber, protein, and essential nutrients like magnesium, iron, and B vitamins. Its high fiber content supports digestive health, helps stabilize blood sugar levels, and promotes long-lasting fullness. The naturally chewy texture also encourages slower eating, which can support better digestion and portion awareness.

• Nutrient-Rich Butternut Squash: Butternut squash brings natural sweetness along with a powerful nutritional profile. It’s rich in beta-carotene, which the body converts into vitamin A—essential for immune health, vision, and skin. This vibrant squash also provides vitamin C, potassium, and antioxidants that help fight inflammation and support overall wellness.

• Healthy Fats for Flavor and Fullness: Browning the butter not only adds a deep, nutty flavor but also contributes fats that help the body absorb fat-soluble vitamins like A and E from the squash. When enjoyed in moderation, fats enhance satiety, helping you feel satisfied and nourished after your meal.

• A Balanced, Comforting Dish: With complex carbohydrates from farro, fiber-rich vegetables, and satisfying fats, this recipe offers a balanced combination of nutrients that support steady energy and fullness. Its moist, risotto-like texture makes it deeply comforting, while the wholesome ingredients make it suitable for both everyday meals and special occasions.

• Cozy Comfort That Nourishes: This Brown Butter Farro & Butternut Squash recipe proves that comfort food can be both indulgent and nourishing. It’s a warm, satisfying dish that supports digestion, energy, and overall health—making it a perfect addition to your seasonal meal rotation.

How do you ensure the best results from this recipe?

My 6 tips to making one pot Brown Butter Farro & Butternut Squash recipe:

1. High quality ingredients. Make sure you choose fresh, organic produce. It makes a difference!

2. Since this recipe comes together quickly, it’s important to chop and prep all your ingredients before starting to cook.

3. Butternut squash can be tricky and often challenging to cut open. Using the right tools makes it safer and easier to prepare. Use a very sharp 7 inch chef's knife, slice off the stem and the base, then slice in half lengthwise. Scoop out the seeds with a large spoon (one with sharper edges always helps), then easily peel the squash with this vegetable Y-peeler. Chop into 1-inch pieces, and the hard part is over!

4. During the sauté process, do not overcook your butternut squash. You might be tempted as the squash will still be very firm at the end of sautéeing, but it will cook through when it’s simmered. 

5. Farro is meant to be tender, but chewy. Although the consistency of this dish is compared to al dente risotto, farro will have even more of a chewy bite/texture. Testing for doneness after simmering for 15 minutes. Be sure to NOT overcook the farro, otherwise your butternut squash will disintegrate and become mush!

6. If it dries out towards the end of the simmering process, just add more vegetable stock (¼ cup at a time) until you reach the desired consistency of moist risotto-like texture.

It’s time to customize and Pimp My Recipe. 

Pimp My Recipe:

• Make it Vegan: Omit the parmesan cheese in the recipe, and substitute the dairy butter for a good quality plant-based butter. I recommend either Violife salted plant butter or Miyoko’s Creamery salted plant milk butter (might be tougher to find as they are under new ownership). 

• These two plant based butters should brown on their own. If you use other brands, you will have to add other ingredients and it would change the flavor too much. 

• Make it Spicy: Instead of only ¼ teaspoon of red pepper flakes (chili flakes), use from ½ teaspoon and up to 1 teaspoon, according to taste. Start smaller. You can always garnish with additional chili flakes to avoid making it over spicy. 

• Make it Lux: Serve with a dollop of whole milk ricotta cheese.

• Make it Rich & Creamy: Just before adding the parmesan cheese to the mixture in the pan, turn heat to low, and stir in ¼ cup of mascarpone cheese to make it creamy. Then turn off heat and stir in 2 tablespoons of parmesan cheese. Serve immediately!

Enjoy and let me know what you think by commenting below, rating my recipes, subscribing, following, and liking Prep My Recipe on Pinterest, Instagram, Facebook, YouTube, and TikTok! Don’t forget to subscribe to get updates on new recipes and tips & tricks.

Happy Cooking!

Mich

Footnote: To avoid a mushy farro, remember to test for doneness at the 15 minute mark of simmering the farro.

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Adapted from the Brown Butter Orzo with Butternut Squash recipe by Melissa Clark in New York Times Cooking. I’ve taken this wonderful original recipe, then swapped out the orzo for the farro for a more nutritious element, added more layers of flavor, and altered the cooking technique a bit.

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