Creamy Vegan Farrotto with Butternut Squash

note: NOTES: I wouldn’t substitute the butternut with any other type of squash. You want that sweet creaminess! Also, this recipe is written with WHOLE farro. I would not try it with other versions (pearled, semi-pearled, quick-cooking etc) without significantly adjusting the amount of liquid.

1 small butternut squash

4 cups low/no-sodium vegetable stock

2 ¼ cups filtered water, divided

1 ½ cups whole farro

1 tablespoon refined coconut oil

½ cup finely diced shallots (about 1 large shallot)

2 garlic cloves, minced

2 sprigs thyme, leaves minced

¼ cup fresh lemon juice

⅓ cup raw cashews, soaked for at least 2 hours and drained

1 tablespoon mellow miso

1 tablespoon nutritional yeast

sea salt and ground black pepper, to taste

Directions at thefirstmess.com

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