Roasted Butternut Squash with Farro, Black Rice, Browned Butter
Nutty farro and black rice combine with caramelized butternut squash in this autumnal grain bowl, finished with browned butter, toasted walnuts, and crispy sage. The mix of textures and earthy flavors makes this a sophisticated side dish perfect for fall entertaining or a vegetarian main course. Toasting the grains separately before combining ensures each element develops deep flavor, while browning the butter at the end ties everything together with its distinctive, almost hazelnut-like richness.
Ingredients
- 2 ½ tablespoon extra virgin olive oil, divided
- ¼ cup onion, diced, divided
- 1 cup farro, regular or semi-pearledquinoa1:1gluten-freegluten-free
substitute requires reducing water to 1.25 cups and cooking time to 20 minutes
Full guide → - ½ cup Asian sweet black ricebrown rice1:1pantry staple
nutty flavor less pronounced
- 2 ½ cup water
- 1 butternut squash, peeled, seeded, cubed to 3/4 inch
- ½ teaspoon salt, divided
- 3 ½ tablespoon unsalted butter
- ½ cup walnuts, chopped into small pieces
- 10 fresh sage leaves
- ¼ teaspoon black pepper, freshly ground
Instructions
- 1
Heat oil in medium saucepan over medium heat. Saute onion until golden, add farro and stir until coated and fragrant.
- 2
Pour water into farro and bring to boil. Reduce heat and simmer uncovered for 40 minutes. Turn off heat, cover, and let sit 10 minutes until liquid evaporates and farro is tender.
- 3
In small saucepan with oil over medium heat, saute remaining onion until golden. Add black rice and stir until coated and fragrant.
- 4
Pour water into rice, cover, bring to boil. Reduce heat and simmer for 45 minutes until liquid evaporates and rice is tender.
- 5
Preheat oven to 400 degrees. Toss squash cubes with oil and salt on lined baking sheet. Roast for 15 minutes until tender with golden edges.
- 6
Melt butter in large skillet over medium heat until deep caramel colored and fragrant. Add walnuts and toss for about one minute until toasted.
- 7
Add sage leaves and let sizzle for about one minute. Add farro, rice, and squash to skillet. Stir constantly until everything is coated with brown butter.
- 8
Remove from heat. Season with remaining salt and pepper. Taste and adjust. Transfer to serving dish and serve immediately.
Tips
Toast farro and rice separately in oil with onion before adding liquid. This develops nutty flavor and prevents mushiness that rushing cooking can cause.
Brown the butter slowly and watch carefully. Deep caramel color signals nuttiness, but a few seconds too long turns it bitter.
Roast squash only until tender with light golden edges. Overcooking breaks down the cubes and creates mush instead of texture.
Good to Know
Cover and refrigerate up to 4 days. Reheat gently in skillet over medium-low heat with splash of water to restore moisture.
Cook farro and rice 1 day ahead and refrigerate separately. Roast squash up to 8 hours ahead. Combine components and brown butter just before serving.
Serve immediately while brown butter is warm and sage leaves remain crispy. Works as vegetarian main course or autumn side dish alongside roasted chicken or turkey.
Common Mistakes
Overcook squash to avoid mushy texture that falls apart when stirred into brown butter
Skip pre-toasting grains to avoid bland, undercooked flavor in finished dish
Neglect to watch brown butter to avoid bitter, burnt taste that ruins the entire dish
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
substitute requires reducing water to 1.25 cups and cooking time to 20 minutes
Full guide →General Alternatives
FAQ
Can I use pearled farro instead of regular?
Yes. Semi-pearled farro cooks in about 20 minutes instead of 40, so reduce simmering time accordingly. Watch for doneness starting around 15 minutes.
What if I cannot find black rice?
Brown rice, wild rice, or red rice work well. Cooking time may vary slightly. Check doneness at 40 minutes and continue as needed until tender.
How long can I keep leftovers?
Store covered in refrigerator up to 4 days. Brown butter separates over time, so reheat gently with a splash of water to restore consistency and flavor.