Pumpkin Baked Farro | Cook for Your Life
Pumpkin Baked Farro - Cook For Your Life-anti-cancer recipes

Pumpkin Baked Farro

Rated 4.5 out of 5
4.5 out of 5 stars (based on 4 reviews)

Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 8 ingredients

This Pumpkin Baked Farro is hearty enough to eat as a main dish, and festive enough to be a side for the holiday table. It is a kind of baked risotto, or rather, ‘farrotto’. It’s...


  • 2 tablespoons of olive oil, plus more for pan and drizzling
  • 1 medium onion, diced
  • 2 tablespoons fresh sage leaves, sliced
  • Salt, to taste
  • 2 cloves garlic, sliced
  • 2 cups unsweetened pumpkin puree
  • 1½ cups semi-pearled farro
  •  ½ cup soft goat cheese, divided
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Nutrition Facts


271 cals


9 g

Saturated Fat

3 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

4 g


41 g


7 g


9 g


11 g


388 mg


  1. Pre-heat the oven to 400 degrees. Generously oil an 8- x 8- x2-inch baking dish.
  2. In a large saucepan over medium-high heat, combine the onion, sage, and salt and cook until the onion is translucent, about 5 to 8 minutes. Add the garlic and cook for another 3 minutes.
  3. Stir in the pumpkin puree with ½ cup of water. Cook for 5 minutes, stirring occasionally.
  4. Add the farro or freekah and 2 cups of water along with a pinch of salt. Bring to a boil, then simmer for 15 minutes.
  5. Transfer half of the grain mixture into the prepared baking pan, then dot with pieces of goat cheese. Top with the remaining grain and dot with the goat cheese. Bake for 40 minutes in the oven. Let cool slightly then serve.

Chef Tips

Freekeh is whole smoked green wheat, and very tasty indeed. It can be used instead of rice, farro, or wheat berries. It originated in the Middle East, and used to be quite hard to find until aficionados started making it in places like Oregon. You should be able to find it in many organic markets.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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