Baked Farro Butternut Squash Food

BAKED FARRO & BUTTERNUT SQUASH

Baked Farro & Butternut Squash image

Make and share this Baked Farro & Butternut Squash recipe from Food.com.

Provided by tapuz

Categories Grains

Time 1h30m

Yield 36 ounces, 6 serving(s)

Number Of Ingredients 10

Ingredients

3 teaspoons grapeseed oil
1 teaspoon unsalted butter
4 ounces sweet onions, diced
1/4 teaspoon dried thyme
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup cracked farro, pearled
2 cups chicken broth
14 ounces butternut squash, diced in 3/4-1 inch pieces
2 tablespoons parmesan cheese, grated

Steps:

In a dutch oven saute onion in the oil & butter for 6-9 minutes until onion starts to brown.
Add Thyme, salt & pepper and cook for one minute.
Add Farro and stock and bring to a simmer. Cook for 15 minutes.
Add squash on top of mixture, cover and place in the oven for 20 minutes (until tender).
Sprinkle the Parmesan cheese and bake uncovered for 15 minutes (until most of the liquid has evaporated and cheese melted.
if not serving the same day, refrigerate for up to 2 days and warm before serving.

Nutrition Facts : Calories 83.7, Fat 3.9, SaturatedFat 1.1, Cholesterol 3.2, Sodium 374.8, Carbohydrate 10, Fiber 1.7, Sugar 2.5, Protein 3.2

BAKED FARRO AND BUTTERNUT SQUASH

Baked Farro and Butternut Squash image

"This is a recipe from California chef Maria Sinskey. The flavors and textures are amazing."

Provided by Ina Garten

Categories main-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 10

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

Steps:

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). Cut the bacon in very large dice.
Meanwhile, in a small (9-inch) Dutch oven, such as Le Creuset, heat the olive oil and butter over medium heat. 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 for 30 minutes, until the squash and farro are tender. Check once during cooking and add a little chicken stock if it's dry.
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.

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