Farro & Butternut Squash Bake
Flavor, texture and color- this comfort food side dish has it all!
Ingredients
- 6-8 slices thick cut bacon applewood smoked or peppered is very good here
- 3 cups cubed butternut squash
- 1 1/2 cups 1 large yellow onion, chopped
- 1 clove garlic minced
- 2 tsp chopped fresh thyme 3/4 tsp if using dried thyme
- 3/4 cup freshly shredded parmesan cheese or 1/2 cup grated
- 3 cups good chicken stock I use bone broth
- 1 1/2 cups pearled farro
- 2 Tbsp olive oil
- 1 Tbsp butter
- 2 tsp kosher salt
- 1/2 tsp pepper
Instructions
- Preheat oven to 375 and arrange racks so that there's enough room for your dutch oven on one rack and a baking sheet on another.
- While oven is preheating peel, seed and cube your squash into 3/4-1" cubes, chop your onion and thyme, mince your garlic and shred or grate your cheese.
- Lay the bacon out on a rack over a rimmed baking sheet and place in oven 20-30 minutes, until browned but not completely crispy. When done, chop bacon into medium size pieces and set aside.
- While bacon cooks, heat oil and butter in a medium size dutch oven and saute the onion for 6-8 minutes, until tender and just starting to brown. Add garlic, thyme, salt and pepper and continue cooking and stirring 1 minute more.
- Add the chicken stock and farro, stir and bring to a simmer.
- Once it simmers place the squash on top of the farro mixture, without stirring in, cover and place inside oven for 30 minutes.
- Check once during cooking and add more stock if needed. You don't want all of the liquid to be absorbed before the farro is cooked through. I usually end up adding another 1/2 cup or so.
- After 30 minutes sprinkle bacon and cheese on top of squash and put back in the oven, uncovered, 15-20 minutes, until farro and squash are tender and cheese is melted.
- Enjoy!