Baked Farro and Butternut Squash
Course:
Ingredients:
- 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
Directions:
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.
Credit:
Make it Ahead by Ina Garten