Farro with Red Kuri Squash and Leeks

Staff Writer
Farro with Red Kuri Squash and Leeks
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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Ready in
45 m
1
Servings
871
Calories Per Serving
Deliver Ingredients
Makes
About 1 1/2-cups

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

  • 1 red kuri squash, peeled and cut into 1/4-inch cubes
  • 2 tablespoons olive oil, divided
  • 1 teaspoon brown sugar
  • 2 cups vegetable broth
  • 1 small onion or shallot, chopped
  • 1 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.

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.

Nutritional Facts

Total Fat
37g
57%
Sugar
16g
N/A
Saturated Fat
9g
44%
Cholesterol
19mg
6%
Protein
26g
51%
Carbs
116g
39%
Vitamin A
243µg
27%
Vitamin B12
0.3µg
5.7%
Vitamin B6
1mg
64%
Vitamin C
69mg
100%
Vitamin D
0.1µg
N/A
Vitamin E
5mg
27%
Vitamin K
136µg
100%
Calcium
614mg
61%
Fiber
17g
70%
Folate (food)
188µg
N/A
Folate equivalent (total)
188µg
47%
Iron
9mg
52%
Magnesium
285mg
71%
Monounsaturated
22g
N/A
Niacin (B3)
8mg
39%
Phosphorus
669mg
96%
Polyunsaturated
4g
N/A
Potassium
2226mg
64%
Riboflavin (B2)
0.3mg
15.6%
Sodium
2776mg
100%
Sugars, added
3g
N/A
Thiamin (B1)
0.9mg
61.8%
Zinc
4mg
25%