Meat & Poultry
Creamy Kabocha, White Bean and Sage Farro with Crispy Chicken
Creamy roasted kabocha squash, nutty farro, tender white beans, and crispy chicken come together with sage and Parmesan for a cozy fall meal that feels rich and satisfying. The kabocha does double duty here. Some is blended into the broth to create a naturally creamy sauce, while the rest stays intact for texture and sweetness. White beans, farro, Parmesan, and pepitas help disperse protein throughout the dish, while the chicken stays portion-smart.
Ingredients
- For the Kabocha Squash
- 1 medium kabocha squash, peeled, seeded, and cut into 1-inch cubes, about 4 cups
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- For the Crispy Chicken
- 12 ounces boneless, skinless chicken breast, cut into bite-size pieces
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon cornstarch
- 1 tablespoon olive oil
- For the Farro
- 1/2 cup dry farro, about 1 1/2 cups cooked
- 2 teaspoons olive oil
- 1 large shallot, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon finely chopped fresh sage
- 1 teaspoon fresh thyme leaves
- 2 cups cooked cannellini beans, drained and rinsed
- 1 1/2 cups low-sodium chicken or vegetable broth, divided
- 3 cups baby spinach
- 1 tablespoon unsalted butter
- 1/4 cup freshly grated Parmesan cheese
- 1 teaspoon fresh lemon juice
- Kosher salt and freshly ground black pepper, to taste
- For Serving
- 2 tablespoons toasted pepitas
- Fresh sage leaves, optional
- Additional Parmesan, optional
- Lemon wedges, optional
Directions
- 1
Roast the Kabocha Squash
Preheat the oven to 425°F. Place the cubed kabocha squash on a large sheet pan. Drizzle with olive oil and season with salt and pepper. Toss until evenly coated, then spread into a single layer. Roast for 25 to 30 minutes, turning once halfway through, until tender and caramelized around the edges. Set aside approximately half of the roasted squash for the farro. Reserve the remaining half for blending into the sauce.
- 2
Cook the Farro
While the squash roasts, cook the farro according to package directions until tender but still slightly chewy. Drain any excess liquid and set aside. You should have approximately 1 1/2 cups cooked farro.
- 3
Prepare the Kabocha Sauce
Add half of the roasted kabocha squash and 1 cup of the broth to a blender or food processor. Blend until smooth and creamy. Add a little additional broth if needed to help the mixture blend. Set aside.
- 4
Crisp the Chicken
Pat the chicken dry with paper towels. Season with salt, pepper, and garlic powder. Sprinkle with the cornstarch and toss until the chicken is lightly coated. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook undisturbed for 2 to 3 minutes, allowing it to develop a golden crust. Turn the pieces and continue cooking for another 3 to 4 minutes, or until browned and cooked through to an internal temperature of 165°F. Transfer the chicken to a plate and set aside.
- 5
Build the Sage Farro
Reduce the skillet heat to medium and add 2 teaspoons olive oil. Add the shallot and cook for 2 to 3 minutes, until softened. Add the garlic, chopped sage, and thyme. Cook for about 30 seconds, just until fragrant. Stir in the cannellini beans and cooked farro. Pour in the blended kabocha mixture along with the remaining 1/2 cup broth. Stir until everything is evenly coated. Cook for 3 to 4 minutes, stirring occasionally, until the mixture is creamy and warmed through.
- 6
Add the Greens and Roasted Squash
Fold in the baby spinach and remaining roasted kabocha squash. Cook for another 1 to 2 minutes, just until the spinach begins to wilt and the squash is heated through. Stir in the butter and Parmesan until melted and creamy. Finish with the lemon juice, then taste and adjust with additional salt and pepper as needed. If the farro becomes thicker than you prefer, stir in a splash of broth until it reaches a creamy, spoonable consistency.
- 7
Assemble
Divide the creamy kabocha and white bean farro among four shallow bowls. Top each serving with crispy chicken. Finish with toasted pepitas, additional Parmesan, and fresh sage if desired. Serve with lemon wedges alongside.
Chef's Notes
- The blended kabocha is what really makes this dish special. It gives the farro that creamy, almost risotto-like texture without needing cream. I like to peel the squash before roasting so the finished sauce is extra smooth and vibrant.
- If kabocha squash is not available, butternut squash is the best substitute. It has a similar sweetness and creamy texture when roasted and blended, so the recipe can be prepared the same way. For a little extra visual interest, a few roasted pieces of acorn squash can also be added on top when serving.
Protein Flip™ Note
- This is a great example of building more nutrition into a comfort-food meal rather than taking away the ingredients that make it comforting. The chicken remains the primary protein, while farro, white beans, Parmesan, and pepitas add additional protein throughout the plate. Kabocha squash, beans, farro, and spinach create a strong fiber base.
Check every ingredient against your own allergies and dietary needs. See our Health & Nutrition Disclaimer.
