Herby Farro With Butternut Squash and Sour Cream

Made one change, roasted the butternut for 25 minutes before throwing it on top of the farro. The slight caramelization was delicious on top of an already great recipe. So good!

This is the third time I’ve made this and don’t recall having as much water leftover before. I’d say 2 cups of water would do it. I eat mine with goat cheese crumbles for a little more tang.

This was excellent. I forgot that I didn't have parsley so I used a mix of mostly dill and some basil and I'd definitely do that again. I cooked the squash in the pot as directed because I wanted it to spend lots of time in that lovely herbal mixture.

I've cooked this twice, following steps exactly, but both times the squash softened so much that it melts into the farro when stirred. It does make a delicious herby squash mash to coat the farro, but if you are looking for distinct pieces of squash I'd suggest roasting it on a sheet pan separately. I agree with other commenters as well - use a half cup less water.

I saw quite a few notes about too much water so I cut mistakenly cut back to 2.25 cups. Some farro didn't absorb enough water and therefore became too tough. Keep an eye on this during the bake. Great flavor and looking forward to making this again with the experience I gained the first time.

Didn't have farro, so used pearled barley in its place. No cilantro so just parsley as the herb. I used 3 cups of water with and 1 cup barley and cooked for 1 hour. Around 45 minutes, I added another 1/2 cup water to prevent burning and get the grains thoroughly cooked. Added juice of a lime at the end and served with roasted butternut squash mixed with harissa. The heat of the harissa was wonderful with the herby grains. Very flexible. Adding other herbs will be fun.

I used 2.5 cups of water and put in the oven at 400 for 30 mins. Took it out and added another 3/4 cup of water and put in oven for 5 more minutes. Let it sit 5 mins then added the squash, having roasted separately.Then added lime zest and lime juice directly mixed in and WOW that made the whole thing come together. And a lot more salt added at the end. Ate a bowl of it with a dollop of creme fraiche. Oh also I skipped the blender, just chopped ingreds finely. Kind of an odd recipe but delish.

Made this per written instructions and it came out well cooked and the texture was fine, but was lacking in flavor and I think it needs a crunchy element. Maybe adding caramelized onions or separately roasting the squash and then assembling would be tastier (though this does result in more dishes to clean). The sour cream sauce is absolutely necessary to add flavor and richness. I usually love NYT recipes but this was disappointing.

I’m with Jules W - this dish is pretty adaptable. I used thyme and rosemary. I also used freshly made turkey broth (post-TG) with water for more umami. (2:1). Finally I added pan toasted chickpeas with turmeric for some added protein. It certainly was richer than the original recipe but that’s what I needed and the recipe was a great framework for riffing on.

The lime really made this dish. Lime zest and lime juice in the sour cream was a great contrast to the milder flavors of the farro and squash. I followed the recipe exactly and it turned out great.

I roasted the butternut instead of putting them in the dutch oven, and added pecan nuts with a bit of brown sugar at the end. Very nice. Agree on putting less water.

Wasn’t a show stopper given the work and time. I did change some things which might have affected. I used delicata squash, which I had on hand. I also finely chopped the herbs vs putting through the food processor, which shouldn’t really affect taste. And I upped the pepper and spices, and added sautéed shrimp at the end. Still, nice but not great. If I exactly follow the recipe, it’s more work and time, not sure the end result will be worth it.

Tasty, but many issues w the cooking process.. SO watery, is that on purpose? Also, I used bobs red mill farro and it was very firm at the end of the 40 mins. Had to throw it on the stove for an additional 15 mins. The squash however got so soft it fell apart. Also needed quite a bit more salt.

This was DELICIOUS and everyone agreed it should be in our rotation going forward. I used 10 minute farro (Trader Joe’s) and roasted the squash in the oven before adding - reduced cooking time to 12-15 minutes total. Served with roasted salmon and the lime sour cream on top- killer!!

This is really delicious. We followed the recipe as written. We are enjoying leftovers this eve. Really good! A new total comfort food.