You may have noticed I’ve been doing a few Live Classes lately on Instagram and Facebook…it’s my way of helping you stay well in these uncertain days of physical distancing and self-isolation.

I’ve decided to call these classes “Tosca at Home”. It works! I’m home. You’re home.

Throughout the week I’m covering all 3 of the 3 E’s of Wellness to ensure all aspects of your wellness are being supported (Eating Clean, Exercise, and Emotional Self-care). To find more of these past classes, visit my Tosca at Home Resource Page.  You’ll also find all the links to my incredibly affordable special pricing on all my programs including Strike Sugar, FitCommit and the 3Es of Wellness Blueprint.

This class is all about cooking with squash. It’s a very versatile food and lends itself perfectly to the times we are living in – it’s economical and has a long shelf life.


Here’s what you’ll need to follow along with me: 


1 in-season firm squash such as; kabocha, butternut, acorn or spaghetti squash
Baking sheet
Parchment paper
Olive oil
Coarse salt
Black pepper

The two recipes that I’m making can be found below this video.


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Tosca Reno's Roasted Butternut Squash Farro Risotto

Tosca Reno's Roasted Butternut Squash Farro Risotto

Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes


  • • 1/2 butternut squash
  • • 1 Tbsp / 15 ml + 1/2 tsp / 2.5 ml olive oil, divided
  • • 1/2 tsp / 2.5 ml herbes de Provence
  • • 1/2 cup / 120 ml finely chopped shallots
  • • 2 cloves garlic, minced
  • • 1 tsp / 5 ml finely chopped fresh thyme
  • • 2 tsp / 10 ml finely chopped fresh sage
  • • 1 cup / 240 ml farro
  • • 4 cups / 960 ml low-sodium chicken or vegetable broth, simmering
  • • 1 tsp / 5 ml white-truffle-infused olive oil, to garnish
  • • Sea salt and freshly ground black pepper, to taste


1.Preheat the oven to 400ºF / 200ºC.

2. Scoop seeds and pulp from squash.

3. Rub flesh and skin of the squash with 1/2 tsp / 2.5 ml olive oil.

4. Sprinkle flesh with herbes de Provence and season with salt and pepper.

5. Place squash cut side down on a baking sheet and cook in the oven until tender when pierced with a knife, about 45 minutes. Set aside to cool.

6. Heat 1 Tbsp / 15 ml olive oil in a large skillet over medium heat.

7. Add shallots, garlic, thyme, and sage, and cook for three minutes until soft and fragrant.

8. Stir in farro, season with salt and pepper and allow to cook for two minutes.

9. Reduce heat to medium-low, stir in 1/2 cup / 120 ml simmering broth and allow to cook until almost completely absorbed.

10. Continue stirring in 1/2 cup / 120 ml broth at a time, allowing liquid to absorb before adding more until farro is tender, but still slightly chewy, about 30 to 35 minutes.

11. Scrape cooled squash into a bowl and mash. Stir into the risotto. Taste and make any final adjustments to seasoning with salt and pepper.

12. Spoon the risotto into shallow bowls and top with truffle oil.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 247Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 37mgSodium: 881mgCarbohydrates: 29gFiber: 5gSugar: 8gProtein: 23g

ToscaReno.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. The nutriotion information comes from online calculators. While toscareno.com attempts to provide accurate nutritional information, these figures are only estimates. To obtain the most accurate nutritional information, you should calculate it with the actual ingredients used in your recipe. Under no circumstances will toscareno.com or its owners be responsible for any loss or damage resulting from your reliance on nutritional information given by this site. By using toscareno.com and its content, you agree to these terms.

Tosca Reno’s Roasted Butternut Squash Soup

Tosca Reno’s Roasted Butternut Squash Soup

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes


  • 1 large butternut squash about 3 pounds, peeled and seeded and cut in 1- inch chunks
  • 1 yellow onion chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 4 cups bone broth


1. Preheat the oven to 425 degrees F.

2. Place the squash and onions on a rimmed baking sheet and drizzle with olive oil, salt, and pepper. Gently toss everything together to coat the squash.

3. Spread the squash and onions into one layer (if needed, use two pans to avoid overcrowding) and roast for 25 to 30 minutes, turning once halfway through.

4. Let the veggies cool down enough so that you can work with them and then place the roasted squash and onions in a high speed blender along with the broth.

5. Blend until you have a rich, creamy soup (adjust broth as needed, you may need a little more or a little less).

6. Transfer to a pot and heat over a medium heat until warmed through. Adjust seasonings and enjoy.

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Sign up to the newsletter and get these delicious Tasty Sugar-Free Treats Recipes that will satisfy your sweet tooth and bust your cravings

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