Name: Heirloom Squash Farrotto
Prep time: 50 minutes
Total time: 1 minutes
Yield: 4 main-course
Ingredients: 1 tablespoon cumin seeds; 1 cup plain whole-milk yogurt; 2 1/2 tablespoons (or more) fresh lemon juice, divided; 3 garlic cloves; 1 minced, 2 thinly sliced; Nonstick vegetable oil spray; 4 cups 1/2-inch cubes peeled butternut squash; 4 tablespoons olive oil, divided; 2 cups semi-pearled farro; 2 tablespoons chopped Fresno chile or red jalapeño chile with seeds, divided; 3/4 cup 1/2-inch cubes red onion plus 1/4 cup thinly sliced; 1 15-ounce can garbanzo beans (chickpeas), drained; 1/2 cup fresh cilantro leaves; Extra-virgin olive oil

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For this twist on classic risotto, The Kitchen uses farro (hence the name "farrotto") instead of rice. No endless stirring required!

Recipe notes