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Roasted Fall Squash With Farro and Rosemary Breadcrumbs

Top recipe pick from Santa Monica Chef Jeremy Strubel

From Santa Monica Chef Jeremy Strubel, Rustic Canyon

“Brodo” is a more deeply flavored Italian version of broth. It can be flavored with meat, vegetables, herbs, or—in this case—the rind from a piece of Parmesan.


Vegetable Stock (may be made 1 day in advance)

  • 4 quarts purchased vegetable broth
  • 1 sachet: 2 sprigs thyme, 2 sprigs Italian parsley, 1 bay leaf

Parmesan Brodo (may be made 1 day in advance)

  • 4 cups Vegetable Stock
  • 1 Parmesan rind (nice big piece)*

Rosemary Breadcrumbs (may be made 1 day in advance)

  • 4 tablespoons unsalted butter
  • 1 tablespoon chopped garlic
  • 2 cups small cubes of brioche, dried (dry overnight)
  • 1 tablespoon snipped fresh rosemary
  • 1 tablespoon chopped Italian parsley

Roasted Squash

  • 3 small squash, such as delicatta, butternut, and/or kobacha; peeled and seeded
  • 1 cup extra virgin olive oil
  • 3 cinnamon sticks, broken into pieces
  • 1 tablespoon whole cloves
  • 5 pods star anise
  • 1 cup brown sugar
  • Olive oil for garnish
  • Finely snipped Italian parsley


  • 4 cups Vegetable Stock
  • 1-1/3 cups farro
  • 1 sachet: 1 clove garlic, crushed; 1 sprig each rosemary and thyme, 1 bay leaf

Braised Tuscan Kale

  • 2 tablespoons extra virgin olive oil
  • 1/3 cup diced shallot
  • 1 pound Tuscan kale (cleaned and washed)
  • 1-1/3 cups white wine

For Vegetable Stock, combine broth and sachet in large stockpot. Simmer 30 minutes. Strain; cool. Set aside.

For Parmesan Brodo, bring 4 cups Vegetable Stock to boil; lower heat to simmer. Add rind; set on lowest heat. Simmer 30 minutes. Set aside.

For Rosemary Breadcrumbs, heat medium skillet over medium heat. Add butter. When butter foams, add garlic; cook until fragrant. Add breadcrumbs; season with salt and pepper. Toast breadcrumbs until golden brown. Remove from heat; fold in spices. Transfer to baking sheet; cool. Set aside.

For Roasted Squash, preheat oven to 400°F. In skillet heat olive oil until shimmering. Add spices; cook about 30 seconds or until fragrant. Strain oil; reserve. Place squash on baking sheet; season with salt and pepper. Brush with oil. (Store remaining oil for up to one week. Use for salad dressing, roasting vegetables, or to brush on roasted chicken or baked fish.) Bake 1 hour. Sprinkle squash with brown sugar. Bake 5 minutes more, until sugar is golden and melted. Cut squash into 3x1-inch pieces.

For Farro, bring 4 cups Vegetable Stock to boil. Add sachet and farro. Cook farro until tender, about 30 to 40 minutes. (Store remaining stock for future use.)

For Braised Tuscan Kale, heat oil in large skillet. Add shallots; cook until fragrant. Add kale; season with salt and pepper. Toss kale with shallots; cook just until kale starts to wilt. Add wine; cover and cook over low heat until kale wilts and darkens. Remove lid and let wine reduce.

To serve, pour 1/4 cup warm Parmesan Brodo into serving bowl. Place small amount of kale in center. Top with 1/2 cup farro. Place 3 pieces squash around farro. Sprinkle with Rosemary Breadcrumbs. Drizzle brodo with olive oil; sprinkle with parsley. Repeat for additional servings. Makes 8 servings.

*Saving rinds from hard cheeses such as Parmesan is common practice in Italy. Use them to flavor stock, such as this brodo, or to melt into cheese sauces or chili as it cooks. If you don’t have a rind on hand, you can usually get one from your local cheese shop.