Farro with Red Kuri Squash and Leeks

Farro with Red Kuri Squash and Leeks
Staff Writer
Farro with Red Kuri Squash and Leeks
Ashley Fahr
Farro with Red Kuri Squash and Leeks

You might not be familiar with red kuri squash, which looks like a mini pumpkin (it's about 4-5 inches in diameter) and which is undoubtedly my favorite type of winter squash. In French red kuri squash is called potimarron, translating to something like "chestnut pumpkin," and this name more aptly describes the deep and chestnutty flavor red kuri squash develops when cooked. Made with silky leeks and nutty farro, this is a healthy recipe that is sure to please almost any palate.

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1
Servings
676
Calories Per Serving
Deliver Ingredients

Notes

Note: If you can't find red kuri squash, any other squash of similar size (roughly 4 1/2 inches in diameter), such as acorn squash, will also work in the recipe.

If you decide that you want to double the recipe, you can do that very easily: Keep all amounts the same, just up the broth to 2 cups, and the farro to 2/3 cup. You may want to add more chopped parsley and fresh Parmesan cheese.

Ingredients

  • red kuri squash, peeled and cut into 1/4-inch cubes
  • 2  tablespoons  olive oil, divided
  • 1  teaspoon  brown sugar
  • 2  cups  vegetable broth
  • small onion or shallot, chopped
  • leek, green stalks and stem removed, rinsed, and thinly sliced crosswise
  • 1/3  cup  pearled farro
  • 1/4  cup  dry white wine
  • 2  tablespoons  freshly grated Parmesan cheese
  • 1  tablespoon  freshly chopped parsley
  • Salt and pepper, to taste

Directions

Preheat the oven to 400 degrees.

Toss the red kuri with 1 tablespoon olive oil and brown sugar on a lined baking sheet. Bake in oven until soft and slightly browned, about 15-20 minutes.

Meanwhile, bring the vegetable broth to a simmer in a small saucepan. In another small saucepan, heat the remaining tablespoon olive oil over medium heat. Add the onion and stir until softened, about 3-4 minutes.

Add the leek and cook until silky and softened, about 8 minutes. Gently break apart leek rounds with a wooden spoon. Add the farro, and toast in saucepan for 1 minute. Then add the white wine, and cook until all liquid is evaporated.

Add a ladleful of broth and simmer, reducing heat as necessary, until broth is absorbed.  Continue adding ladles of broth until the farro is fully cooked, making sure that each ladle full is absorbed before adding another, about 18 minutes. 

Once the farro is fully cooked (you can cover the pot for 5 minutes to ensure doneness), add red kuri cubes. Remove from the heat and stir in the Parmesan and parsley. Season to taste with salt and pepper, and add additional Parmesan if desired.

Nutritional Facts

Total Fat
41g
59%
Sugar
31g
34%
Saturated Fat
31g
100%
Cholesterol
26mg
9%
Carbohydrate, by difference
70g
54%
Protein
10g
22%
Vitamin A, RAE
49µg
7%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
8mg
11%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
356mg
36%
Choline, total
15mg
4%
Fiber, total dietary
5g
20%
Folate, total
49µg
12%
Iron, Fe
3mg
17%
Magnesium, Mg
29mg
9%
Niacin
2mg
14%
Phosphorus, P
260mg
37%
Selenium, Se
11µg
20%
Sodium, Na
1632mg
100%
Water
469g
17%
Zinc, Zn
2mg
25%

Farro Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Farro Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

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