Provider Farm

From our fields, for your family

Baked Farro and Butternut Squash

  • 6 slices pastured bacon
  • 2 tbs. olive oil
  • 1 tbs. butter
  • 1 1/2 c. yellow onion
  • 2 tsp. thyme
  • salt and pepper
  • 1 1/2 c. farro, available at local coops or you could substitute whole wheat berries
  • 3 c. chicken stock
  • 3 c. butternut squash
  • 1/2 reshly grated Parmesan cheese



Preheat oven to 375.
Bake bacon in sheet pan 20-30 minutes until browned. Cool and cut bacon in very large dice.
In a dutch oven, heat the olive oil and butter over medium heat. Add the onion and cook 6-8 minutes until tender and starting to brown. Add thyme, 2 tsp. salt and 1 tsp. pepper and cook for one minute.
Add farro and chicken stock and bring to a simmer. Place the squash on top of farro mixture, cover and bake for 30 minutes until the squash and farro are tender. Check during cooking and add a little stock if mixture is dry.
Remove from onion and top with bacon and cheese and bake uncovered for 15-20 minutes more until liquid is evaporated and cheese has melted.

Make it Ahead by Ina Garten