Heirloom Squash Farrotto
- 1 tablespoon cumin seeds
- 1 cup plain whole-milk yogurt
- 2½ tablespoons (or more) fresh lemon juice, divided
- 3 garlic cloves; 1 minced, 2 thinly sliced
- Nonstick vegetable oil spray
- 4 cups ½-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
- ¾ cup ½-inch cubes red onion plus ¼ cup thinly sliced
- 1 15-ounce can garbanzo beans (chickpeas), drained
- ½ cup fresh cilantro leaves
- Extra-virgin olive oil
- Toast cumin seeds in small skillet over medium heat until fragrant and beginning to smoke, 4 to 5 minutes. Cool; grind in spice grinder. Transfer 1½ teaspoons cumin to small bowl. Mix in yogurt, 1 tablespoon lemon juice, and minced garlic. Season with salt and pepper. Cover and chill.
- Preheat oven to 400°F. Coat large rimmed baking sheet with nonstick spray. Place squash in large bowl. Add 2 tablespoons oil; toss to coat. Spread squash out on sheet. Sprinkle with salt and pepper. Roast until tender, about 25 minutes.
- Meanwhile, cook farro in large pot of boiling salted water until tender, 18 to 20 minutes. Drain farro and cool.
- Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add sliced garlic and 1 tablespoon chile; sauté 1 minute. Add onion cubes and garbanzo beans; sauté 1 minute. Add roasted squash and cooked farro and toss to blend. Sprinkle with 1½ teaspoons ground cumin and 1½ tablespoons lemon juice; toss to blend. Season to taste with salt, pepper, and more lemon juice, if desired.
- Mound farro mixture on 4 plates. Spoon yogurt mixture over. Sprinkle with cilantro, sliced onion, and remaining chile. Drizzle with extra-virgin olive oil and serve.