Chef Kevin Garcia of Morello Italian Bistro in Greenwich, CT is offering flavorful farrotto specials this fall, incorporating the versatile, Italian ingredient in salads, soups and side dishes. Chef Garcia recently shared his take on "farrotto," a simple yet decadent dish using the ancient Italian grain farro, cooked in the style of risotto.

"One of my favorite ingredients to incorporate into farrotto is Kabocha squash, commonly known as Japanese squash. The deep orange coloring is perfect for fall festivities, and the delicious flavor conjures up sweet potatoes and pumpkin." Garcia purées the Kabocha, which is added to the farro, and garnishes the dish with roasted Kabocha slices.

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