Baked Farro with Butternut Squash by Ina Garten

This is definitely a family favorite. Here is Ina's original recipe. Below includes some Bootie and Bossy adjustments to make it into one pot!

Ingredients

6 thick-cut slices applewood-smoked bacon (Bootie left this out to make it vegetarian)

2 tablespoons good olive oil

1 tablespoon unsalted butter

1 1/2 cups chopped yellow onion (1 large)

2 teaspoons chopped fresh thyme leaves

Kosher salt and freshly ground black pepper

1 1/2 cups pearled farro (Bootie and Bossy use 2 cups which is the whole bag)

3 cups good chicken stock, preferably homemade (if you use the whole bag of farro, you can add 4 cups of chicken stock which is one box)

3 cups (3/4-to-1-inch-diced) peeled butternut squash (Bootie uses one whole butternut squash and has no idea how many cups that is)

1/2 cup freshly grated parmesan cheese

Directions

1. Preheat the oven to 375 degrees F. Cook the bacon in your Dutch oven or Le Creuset on the stovetop. remove the bacon and put it on paper towels, then defend it from your family who will otherwise eat at least half of it.

2. Meanwhile, in a small (9-inch) Dutch oven, such as Le Creuset, heat the olive oil and butter over medium heat (if you cooked the bacon in the Dutch oven, you can just use some of the bacon grease). Add the onion and cook for 6 to 8 minutes, until tender and starting to brown. Add the thyme, 2 teaspoons salt and 1 teaspoon pepper and cook for 1 minute. Add the farro and chicken stock and bring to a simmer. Place the squash on top of the farro mixture, cover, and bake in the same oven with the bacon (or not if you have cooked the bacon already) for 30 minutes, until the squash and farro are tender. Check once during cooking and add a little chicken stock if it's dry.

3. Sprinkle the bacon and parmesan on the squash and farro and bake uncovered for 15 to 20 minutes, until most of the liquid evaporates, the farro and butternut squash are tender, and the cheese has melted. Serve hot directly from the pot.

   
   

Cook’s Note

Make it ahead: Assemble the dish, including the bacon and parmesan, and refrigerate for up to 2 days. Bake before serving.