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Farro & Leek Confit with Heirloom Kabocha

Course side dish or vegetarian main
Author New School of Cooking



  • 4 cups water
  • 10 ounces farro about 1 1/2 cups
  • 1 teaspoons salt plus more to taste
  • 1/4 cup finely chopped fresh thyme or parsley
  • 2 tablespoons balsamic vinegar
  • Freshly ground black pepper
  • 1/4 cup extra-virgin olive oil

Leek Confit

  • 1/4 cup unsalted butter
  • 4 large leeks white and pale green parts only, halved lengthwise, cut crosswise into 1/4-inch-thick slices (about 5 cups)
  • 2 tablespoons water
  • 1/2 teaspoon salt

Oven Roasted Heirloom Kabocha

  • 1 medium kabocha squash or acorn squash
  • salt to taste
  • pepper to taste
  • 2 tablespoons extra-virgin olive oil


Farro directions

  1. Combine the farro and water in a medium saucepan. Add salt. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the farro is tender, about 30-40 minutes. Drain well, and then transfer to a large bowl to cool.
  2. Add the thyme to the farro, and toss to combine.
  3. In a medium bowl, whisk together the vinegar, pepper, and olive oil. Salt to taste. Add the vinaigrette to the farro and toss to coat.
  4. The salad can be refrigerated overnight. Bring to room temperature before serving.

Leek Confit directions

  1. In a large pot over a medium low flame melt the butter. When butter is melted add the leeks and stir coating leeks with the butter.
  2. Add water and salt, stir to combine. Place lid on pot and reduce flame to low. Cook, stirring often, for approximately 25 minutes or until leeks are tender.
  3. Take lid off the pot and cook approximately 2 to 3 minutes or until remaining liquid is evaporated.
  4. Serve warm.

Oven Roasted Heirloom Kabocha directions

  1. Preheat oven to 400 degrees.
  2. Cut up one kabocha squash into thin slices. Lay the pieces in one layer on a pan. Drizzle with olive oil and toss until all sides of the squash are covered with oil. Sprinkle with salt and pepper, toss, and then roast for about 15-20 minutes, or until lightly browned.

To assemble:

  1. Put farro on a platter. Top with Leek Confit and then add Kabocha on top. Serve at room temperature.

Recipe Notes

Serves 6-8