Ina Garten Baked Farro and Butternut Squash

Ina Garten baked farro and butternut squash takes 1 hour 20 minutes and uses smoky bacon, nutty pearled farro and sweet squash to make a hearty one-pot side dish. This make-ahead fall side dish fits Thanksgiving, Sunday dinner and cozy potluck nights, since it bakes right in one Dutch oven.

Pull the bacon from the oven while it's browned but still soft, because it finishes cooking in the pot with the farro. Bake it until crisp and it turns hard and chewy instead of staying meaty.

Ina Garten borrowed this recipe from California chef Maria Sinskey, who built it on sweet squash, earthy farro and smoky bacon. The squash steams on top of the farro while it bakes, so everything cooks in the same pot and picks up the chicken stock.

Source: Make It Ahead (2014)

Ina Garten Baked Farro and Butternut Squash

0.0 from 0 votes

Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

25

minutes

Cooking time

55

minutes

Calories

380

kcal

Chewy farro soaks up chicken stock while cubes of butternut squash turn tender on top, finished with salty bacon and melted Parmesan. Once the liquid cooks off, the edges brown into a golden, savory crust.

Ingredients

• 6 thick-cut slices applewood-smoked bacon
  

• 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
  

• 3 cups good chicken stock, preferably homemade
  

• 3 cups (3/4- to 1-inch-diced) butternut squash
  

• 1/2 cup freshly grated Parmesan cheese
  

Directions

• Preheat the oven: Preheat the oven to 375 degrees. That way it's fully hot when the bacon and the pot go in.
• Bake the bacon: Set a baking rack on a sheet pan and lay the 6 slices of bacon on top. Bake for 20 to 30 minutes until browned but not crisp, then cut it into very large dice.
• Cook the onion: While the bacon bakes, heat 2 tablespoons olive oil and 1 tablespoon butter in a 9-inch Dutch oven over medium heat. Add the 1 1/2 cups chopped onion and cook for 6 to 8 minutes until tender and starting to brown.
• Season the pot: Stir in 2 teaspoons thyme, 2 teaspoons salt and 1 teaspoon pepper. Cook for 1 minute so the thyme releases its flavor.
• Add farro and stock: Add 1 1/2 cups farro and 3 cups chicken stock, then bring everything to a simmer. Scatter the 3 cups of diced butternut squash over the top without stirring it in.
• Bake covered: Cover the pot and bake it in the same oven as the bacon for 30 minutes. Check it once and add a little chicken stock if it looks dry, since the squash and farro should both be tender.
• Finish with bacon and cheese: Sprinkle the bacon and 1/2 cup Parmesan over the squash and bake uncovered for 15 to 20 minutes. It's ready when most of the liquid has evaporated and the cheese has melted.
• Serve hot: Bring the pot straight to the table while it's still bubbling. Spoon it out hot, as a side or a main course.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Nordic Ware half sheet pan, John Boos maple cutting board, 18 x 12, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make baked farro and butternut squash ahead of time?

Yes, and it's one of the best things about this dish. Assemble it with the bacon and Parmesan on top, refrigerate it for up to 2 days, then bake it before serving.

Can I use a different grain instead of farro?

Pearled farro works best here because it stays chewy and absorbs the stock without turning mushy. Barley is the closest swap, though it may need a little more liquid and baking time, so check it as it bakes.

Can I make this vegetarian?

Leave out the bacon and use vegetable stock, then add a little extra olive oil and some smoked salt for the smoky flavor. It won't taste the same, but the squash, farro and Parmesan still make a good combination.

What's the easiest way to cut butternut squash?

Peel it first and cut it in half so it sits flat on the cutting board. Then dice it into 3/4- to 1-inch pieces, which helps the squash cook at the same pace as the farro.

What's the most common mistake with this dish?

Overcooking the bacon in the first bake is the usual problem. Take it out when it's browned but still soft, since it goes back in the oven and would turn hard otherwise.