Heirloom Squash Farrotto

Ingredients

• 4 cups butternut squash peeled
• 15 ounce garbanzo beans drained canned (chickpeas)
• 1 tablespoon cumin seeds 
• 2 cups farro 
• 0.5 cup cilantro leaves fresh
• 3  garlic clove minced thinly sliced
• 2.5 tablespoons juice of lemon fresh divided ()
• 4 servings olive oil extra virgin extra-virgin
• 0.8 cup onion red thinly sliced
• 2 tablespoons jalapeno red with seeds, divided chopped
• 1 cup yogurt plain

Equipment

• bowl
• frying pan
• baking sheet
• oven

Directions

1. Toast cumin seeds in small skillet overmedium heat until fragrant and beginningto smoke, 4 to 5 minutes. Cool; grind inspice grinder.
2. Transfer 1 1/2 teaspoons cuminto small bowl.
3. Mix in yogurt, 1 tablespoonlemon juice, and minced garlic. Season withsalt and pepper. Cover and chill.
4. Preheat oven to 400°F. Coat largerimmed baking sheet with nonstickspray.
5. Place squash in large bowl.
6. Add 2tablespoons oil; toss to coat.
7. Spread squashout on sheet.
8. Sprinkle with salt and pepper.Roast until tender, about 25 minutes.
9. Meanwhile, cook farro in large potof boiling salted water until tender, 18 to20 minutes.
10. Drain farro and cool.
11. Heat remaining 2 tablespoons oilin heavy large skillet over medium-highheat.
12. Add sliced garlic and 1 tablespoonchile; sauté 1 minute.
13. Add onion cubesand garbanzo beans; sauté 1 minute.
14. Addroasted squash and cooked farro and toss toblend.
15. Sprinkle with 1 1/2 teaspoons groundcumin and 1 1/2 tablespoons lemon juice; tossto blend. Season to taste with salt, pepper,and more lemon juice, if desired.
16. Mound farro mixture on 4 plates. Spoonyogurt mixture over.
17. Sprinkle with cilantro,sliced onion, and remaining chile.
18. Drizzlewith extra-virgin olive oil and serve.