Baked Farro and Butternut Squash Recipe

Name: Baked Farro and Butternut Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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) peeled butternut squash; 1/2 cup freshly grated parmesan cheese

Servings: persons

1
Preheat the oven to 375 degrees F. Place the bacon on a baking rack set on a sheet pan and bake it for 20 to 30 minutes, until browned (it won't be crisp).
2
Cut the bacon in very large dice.
3
Meanwhile, in a small (9-inch) Dutch oven, such as Le Creuset, heat the olive oil and butter over medium heat.
4
Add the onion and cook for 6 to 8 minutes, until tender and starting to brown.
5
Add the thyme, 2 teaspoons salt and 1 teaspoon pepper and cook for 1 minute.
6
Add the farro and chicken stock and bring to a simmer.
7
Place the squash on top of the farro mixture, cover, and bake in the same oven with the bacon for 30 minutes, until the squash and farro are tender.
8
Check once during cooking and add a little chicken stock if it's dry.
9
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.
10
Serve hot directly from the pot.
11
Find these recipes and more in Ina's new book, Make It Ahead: A Barefoot Contessa Cookbook ($35, Clarkson Potter).
12
Photograph by Johnny Miller

2513

kcal

Calories

222

Fat

Carbs

119

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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), and more.

Yes, Baked Farro and Butternut Squash falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Farro and Butternut Squash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions