In the Kitchen: Roasted Butternut Squash and Farro

In the Kitchen
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Chef Willis Stepp of Centro Restaurant joined us in The Rhode Show kitchen to show us how to make their Roasted Butternut Squash and Farro.


  • Roasted butternut squash
  • Toasted farro
  • Cashews
  • Cream
  • Shallots
  • Sage
  • Shaved Pecorino
  • Arugula pesto
  • Spring lettuce
  • Shaved radish
  • Shredded carrot
  • Brown butter
  • Parmasean cheese
  • Vegetable stock


  1. Place farro in a preheated 350F oven until toasty and brown, then place in simmering water for about 15 to 20 minutes until tender. Set Aside.
  2.  Dice butternut squash and roast in the 350F oven for 25-35 minutes until golden brown and tender. Puree some in blender with cream and salt. Leave some in dice form. Set aside.
  3. Roast cashews in 350F Oven about 8 minutes until golden brown. Place in blender with milk until completely smooth and spreadable.
  4.  Fry sage in 350F oil until crisp, set aside.
  5. Place farro, butternut puree, vegetable stock and Parmasean cheese in a large sauté pan and cook slowly until creamy and risotto-like.
  6. Spread cashew puree on the bottom of the bowl. Place 1/2 c of the butternut squash farro next to it.
  7. Garnish with sage, Pecorino Romano, garnish salad and arugula pesto.

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