Italian Roasted Butternut and Crispy Sage Emilia-Romagna Farro

Name: Italian Roasted Butternut and Crispy Sage Emilia-Romagna Farro
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1½ lbs (680 g) butternut squash, peeled and cut into ¾-inch cubes, peeled, seeded, cut into ¾-inch cubes; 3 tbsp (45 ml) extra-virgin olive oil; ¾ tsp (4 g) kosher salt; ¼ tsp (½ g) freshly ground black pepper; 1¼ cups (250 g) pearl farro, picked through for stones; 1 medium (60 g) shallot, finely diced, finely diced; 1 clove (5 g) garlic clove, minced, minced; 2 tbsp (30 ml) extra-virgin olive oil; ½ cup (120 ml) dry white wine; 4½ cups (1080 ml) vegetable or light chicken broth, warmed, warmed; 2 tbsp (30 g) unsalted butter, cold, cold, cut into small cubes; ¾ cup (90 g) Parmigiano-Reggiano cheese, finely grated, finely grated; 12 leaves (4 g) fresh sage leaves, whole leaves, patted dry; 1½ tbsp (22 g) unsalted butter; to taste kosher salt; to taste freshly ground black pepper

From the MyKitchenBank Kitchen

A creamy stovetop farro dish inspired by Emilia-Romagna's approach to grains, where roasted butternut squash sweetness is balanced by nutty farro and finished with crispy sage leaves, butter, and aged Parmigiano-Reggiano. The farro absorbs a light broth gradually, creating a tender yet toothsome grain similar to risotto but with farro's characteristic earthiness. Served as a warm side or light main course.

Prep: 20 min
Cook: 35 min
Wait: 25 min
Total: 1 hr 20 min
Makes: 4 servings (about 1¼ cups each)

Save to My Kitchen Jump to recipe

Ingredients

4 servings

1½ lbs (680 g) butternut squash, peeled and cut into ¾-inch cubes, peeled, seeded, cut into ¾-inch cubes
3 tbsp (45 ml) extra-virgin olive oil
¾ tsp (4 g) kosher salt
¼ tsp (0.5 g) freshly ground black pepper
1¼ cups (250 g) pearl farro, picked through for stones
1 medium (60 g) shallot, finely diced, finely diced
1 clove (5 g) garlic clove, minced, minced
2 tbsp (30 ml) extra-virgin olive oil
½ cup (120 ml) dry white wine
4½ cups (1080 ml) vegetable or light chicken broth, warmed, warmed
2 tbsp (30 g) unsalted butter, cold, cold, cut into small cubes
¾ cup (90 g) Parmigiano-Reggiano cheese, finely grated, finely grated
12 leaves (4 g) fresh sage leaves, whole leaves, patted dry
1½ tbsp (22 g) unsalted butter
to taste kosher salt
to taste freshly ground black pepper

Equipment (7)

Large heavy-bottomed pot or Dutch oven (at least 3-quart)
Rimmed baking sheet
Small skillet (8-10 inch)
Wooden spoon
Ladle
Measuring cups and spoons
Sharp knife and cutting board

Steps

Before you start

Preheat oven to 425°F (220°C) for roasting butternut squash
Have warm vegetable or light chicken broth ready in a small pot
Cut butternut squash into ¾-inch cubes before you start
Measure out farro and pick through it for any stones

1
Roast the butternut squashOven 425°F / 220°C
- Toss the 1.5 lbs (680 g) butternut squash cubes with 3 tbsp (45 ml) olive oil, ¾ tsp (4 g) kosher salt, and ¼ tsp (0.5 g) black pepper.
- Spread on a rimmed baking sheet in a single layer.
- Roast at 425°F (220°C) for 20–25 minutes, stirring halfway through, until the edges are golden and the flesh is tender and slightly caramelized.
- Remove from oven and set aside.
+ Show details− Hide details
Ready when: Squash is golden at the edges and tender when pierced with a fork
Tip: Don't overcrowd the pan; roasting in a single layer ensures even caramelization rather than steaming.
2
Toast the farro
- While the squash roasts, heat 2 tbsp (30 ml) olive oil in a large heavy-bottomed pot over medium heat.
- Add the 1¼ cups (250 g) farro and stir constantly for 2–3 minutes until fragrant and lightly golden.
- The farro should smell toasted but not burnt.
+ Show details− Hide details
Ready when: Farro is fragrant and slightly lighter in color
Tip: Toasting the farro brings out its nutty flavor and helps it cook to a firmer texture.
3
Soften the aromatics
- Add the finely diced shallot (1 medium, about 60 g) and minced garlic (1 clove, about 5 g) to the toasted farro.
- Stir over medium heat for 1–2 minutes until softened and fragrant, but do not brown.
+ Show details− Hide details
Ready when: Shallot turns translucent and releases its aroma
Tip: Keep the heat at medium to avoid burning the garlic, which will turn bitter.
4
Deglaze with wine
- Pour ½ cup (120 ml) dry white wine into the pot, stirring constantly to release any browned bits from the bottom.
- Simmer for 1–2 minutes until most of the wine is absorbed and the sharp alcohol smell fades.
+ Show details− Hide details
Ready when: Wine is mostly absorbed and the pot no longer smells strongly of raw alcohol
Tip: This deglazing step adds acidity and depth; don't skip it.
5
Begin gradual broth addition
- Add the warmed broth one ladle at a time (roughly ¾ cup / 180 ml per ladle).
- Stir frequently and wait until each ladle of broth is mostly absorbed before adding the next.
- The farro should move slightly in the pot but not swim in liquid.
- This process takes 20–25 minutes total.
- Continue until the farro is tender but still has a slight firmness when bitten (al dente), and the mixture has a creamy consistency.
+ Show details− Hide details
Ready when: Farro is tender with a slight bite; mixture is creamy and flows slowly when stirred
Tip: Keeping broth warm and adding it gradually ensures even cooking. If you run out of broth before the farro is tender, use hot water. If the farro is tender but the mixture is too thick, add a splash of warm broth or water.
6
Fold in roasted squash and finish
- Remove the pot from heat.
- Gently fold in the roasted butternut squash (all 1.5 lbs / 680 g) and the cold butter cubes (2 tbsp / 30 g), stirring gently until the butter is melted and the squash is evenly distributed.
- Stir in the finely grated Parmigiano-Reggiano (¾ cup / 90 g) until fully incorporated.
- Taste and adjust with kosher salt and freshly ground black pepper to taste.
+ Show details− Hide details
Ready when: Butter and cheese are fully melted and incorporated; mixture is creamy
Tip: Add butter and cheese off the heat to preserve their silky texture and prevent the cheese from becoming grainy.
7
Crisp the sage in butter
- While finishing the farro, melt 1.5 tbsp (22 g) butter in a small skillet over medium heat.
- Add the 12 fresh sage leaves (patted dry) and cook for 2–3 minutes, tilting the pan occasionally, until the leaves are dark golden, crispy, and fragrant.
- Be careful not to burn them.
- Pour the sage and butter into a small bowl.
+ Show details− Hide details
Ready when: Sage leaves are dark golden and very crispy; butter is nutty-smelling
Tip: Watch the sage closely—it can go from crispy to burnt in seconds. The butter should foam slightly and smell nutty, not scorched.
8
Plate and garnish
- Divide the farro among four warm bowls or plates (about 1¼ cups / 300 ml per serving).
- Drizzle some of the crispy sage butter over each portion.
- Top with 2–3 sage leaves and a light dusting of extra Parmigiano-Reggiano if desired.
- Serve immediately while still warm.
+ Show details− Hide details
Tip: Serve immediately so the farro stays creamy and the sage remains crispy.

Good to know

Tips

Farro's chewiness is its charm—it should be tender but with a slight bite, never mushy. If your farro finishes cooking but still tastes hard, it may have been aged too long; older farro can be stubborn. Add extra broth and continue cooking, tasting every minute.
The sweetness of roasted butternut squash naturally balances farro's earthiness. If your squash tastes bland after roasting, the oven may have been too cool or you may have crowded the pan. Roast at 425°F (220°C) in a single layer for proper caramelization.
Make sure your broth is warm or hot when you add it; cold broth will cool the pot and extend cooking time. Keep it in a separate pot on a low burner.
This dish is best served immediately while the farro is still creamy and warm. It does not improve in texture as it sits, unlike risotto, so plan to eat fresh.

Make ahead

Roasted butternut squash can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Bring to room temperature before folding into the finished farro. The sage butter is best made fresh just before serving to keep the sage crispy.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Farro tends to absorb more liquid as it sits; reheat gently on the stovetop over low heat with a splash of warm broth or water to restore a creamy consistency. The crispy sage is best enjoyed fresh, so store it separately in a small container. This dish does not freeze well due to the creamy texture and crispy sage.

Substitutions

fresh sage leaves → fresh rosemary sprigs or thyme leaves. Use the same quantity and crisping method. Rosemary and thyme work beautifully with farro and roasted squash, though the flavor will be earthier and less sweet than sage.
dry white wine → dry sherry or Marsala wine. Use the same amount. Sherry adds a slightly deeper, nuttier note; Marsala adds subtle sweetness that complements the squash.
Parmigiano-Reggiano cheese, finely grated → aged Pecorino Romano or Grana Padano. Use the same quantity. Pecorino is more peppery and salty; Grana Padano is slightly milder. Both work well with farro.
vegetable or light chicken broth, warmed → light chicken broth or a mix of vegetable broth and water. Use the same amount. Chicken broth adds mild richness; a 50/50 mix keeps the focus on the farro and squash.