Ina Garten’s Baked Farro and Butternut Squash Recipe with Nutty Warmth

Farro and butternut squash create a heartwarming culinary symphony that transforms ordinary ingredients into an extraordinary comfort meal.

Robust whole grains mingle beautifully with sweet, velvety vegetables, promising a nutritious and satisfying dining experience.

Ancient grains like this Mediterranean staple pack remarkable nutritional punch with complex textures and earthy undertones.

Sophisticated yet approachable, this dish bridges rustic home cooking with elegant epicurean techniques.

Each carefully selected ingredient contributes depth, creating a harmonious blend that feels simultaneously familiar and innovative.

The magic happens when unexpected elements collaborate, elevating simple components into something truly memorable: prepare to be delighted.

Why Baked Farro with Butternut Squash Stands Out

• Elevate Comfort with Hearty Grains: Farro brings a delightful nutty flavor and robust texture that transforms this dish into a wholesome, satisfying meal packed with nutritious goodness.
• Bacon-Powered Flavor Boost: Crispy bacon pieces scattered on top deliver an irresistible smoky crunch that perfectly complements the soft, creamy butternut squash and tender farro.
• One-Pot Wonder Simplicity: This recipe minimizes kitchen cleanup with a straightforward cooking method that combines multiple ingredients in a single Dutch oven, making it incredibly convenient for busy home cooks.
• Cheese-Melted Perfection: The sprinkled Parmesan creates a golden, melty layer that adds rich, tangy depth and a beautiful finishing touch to this comforting autumn-inspired dish.

What’s in Ina’s Baked Farro Dish

• Farro: A hearty ancient grain with nutty flavor and great texture for baked dishes.
• Bacon: Adds smoky, rich flavor and crispy texture to the dish.
• Chicken Stock: Provides moisture and depth of flavor for cooking farro.

• Butternut Squash: Sweet, creamy vegetable that pairs wonderfully with farro and adds beautiful color.
• Onion: Adds foundational savory flavor and aromatic base for the dish.
• Thyme: Earthy herb that complements the squash and grain perfectly.
• Fine Salt: Enhances overall flavor and balances the dish.
• Black Pepper: Provides gentle heat and complexity to the recipe.

• Olive Oil: Helps sauté vegetables and add smooth richness.
• Butter: Provides rich, luxurious flavor and helps with cooking.
• Parmesan Cheese: Adds sharp, salty finish and melts beautifully on top.

Easy Guide to Ina’s Butternut Squash Farro

Step 1: Prepare Bacon And Preheat Oven

Place bacon on a rack over a sheet pan. Bake at 375°F for 20-30 minutes until lightly browned. Remove and dice bacon into large pieces.

Step 2: Sauté Onions

• Olive oil
• Butter

Heat over medium until butter melts. Add onions and cook 6-8 minutes until tender and starting to brown.

Step 3: Season Mixture

• Thyme
• Salt
• Black pepper

Cook for 1 minute to release aromatic flavors.

Step 4: Cook Farro

Add farro and chicken stock to the onion mixture. Bring to a gentle simmer.

Step 5: Combine Squash And Ingredients

• Butternut squash
• Cherry tomatoes

Cover and continue cooking until farro becomes tender.

Step 6: Add Cheese And Bacon

• Cooked bacon pieces
• Parmesan cheese

Step 7: Final Baking

Bake uncovered for 15-20 minutes until liquid reduces and cheese melts.

Step 8: Serve Immediately

Transfer directly from pot to serving plates while hot. Enjoy the warm, comforting meal.

Savvy Tips for Butternut Squash Lovers

• Boost Stock Depth: Swap store-bought chicken stock with homemade for a more complex, layered flavor profile that elevates the entire dish.
• Bacon Cutting Technique: Slice bacon into larger, rustic chunks to create substantial, crispy bites that add delightful texture and smoky richness to the farro.
• Herb and Cheese Balance: Experiment with fresh thyme and high-quality Parmesan, tasting and adjusting seasonings to create a perfectly harmonized taste experience.
• Prevent Overcooking Pitfall: Keep a watchful eye on the baking process, ensuring farro remains tender and butternut squash maintains its beautiful caramelized edges without becoming mushy.
• Make-Ahead Magic: Prepare the dish in advance and reheat gently, allowing flavors to meld and intensify, making it an ideal option for stress-free entertaining or meal prep.

Keeping That Baked Farro Fresh

• Freeze Individual Portions: Divide leftover baked farro and butternut squash into single-serving freezer-safe containers. Wrap tightly with plastic wrap and aluminum foil to prevent freezer burn. Label each container with the date and contents for easy tracking. These pre-portioned meals become lifesavers during busy weeknights when cooking from scratch feels impossible.
• Refrigerate Smart: Transfer cooled dish to a glass or ceramic airtight container with a secure lid. Keep refrigerated for up to 3 days, placing the container in the coldest part of the fridge. Prevent moisture build-up by using a paper towel to absorb excess condensation before sealing.
• Reheat with Care: Thaw frozen portions overnight in the refrigerator before reheating. Warm in the oven at 350°F, covered with foil to retain moisture.

Butternut Squash Variations Worth Trying

• Vegetarian Comfort Bowl: Replace bacon and chicken stock with vegetable stock, add roasted mushrooms and toasted pine nuts for umami depth. Swap Parmesan with nutritional yeast for a plant-based alternative.
• Mediterranean Farro Fusion: Incorporate sun-dried tomatoes, crumbled feta cheese, and fresh oregano. Add kalamata olives and use extra virgin olive oil for an authentic Greek-inspired flavor profile.
• Spicy Southwest Transformation: Mix in diced green chilies, cumin, smoked paprika, and swap Parmesan with pepper jack cheese. Top with fresh cilantro and a dollop of Greek yogurt for creamy contrast.
• Autumn Harvest Edition: Include diced sweet potatoes alongside butternut squash, sprinkle pumpkin seeds on top, and use sage instead of thyme for a seasonal woodland-inspired version.

Wrapping Up the Farro & Squash Chapter

Culinary landscapes merge with Ina Garten’s signature sophistication in her baked farro and butternut squash dish.

Mediterranean grains dance alongside roasted autumn vegetables, generating complex flavor profiles.

Bacon pieces add crisp saltiness, while Parmesan cheese melts luxuriously across warm ingredients.

Home cooks discover Mediterranean-inspired comfort through this expertly crafted recipe.

Sophisticated yet approachable, this dish welcomes kitchen adventurers of all skill levels.

Passionate palates will crave each carefully balanced spoonful – so snap that photo, share this delightful recipe, and spark conversation among fellow cooking enthusiasts!

Ina Garten Baked Farro And Butternut Squash Recipe

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4.8 from 10 reviews

• Total Time: 1 hour 45 minutes
• Yield: 6 1x

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Description

Ina Garten’s baked farro and butternut squash recipe blends hearty grains with roasted autumn vegetables in a comforting Mediterranean-inspired dish. Warm nutty farro and caramelized squash create a rustic, satisfying meal that welcomes you to savor each wholesome bite.

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Ingredients

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Main Protein:

• 6 thick-cut slices applewood-smoked bacon

Vegetables and Grains:

• 1 ½ cups chopped yellow onion (1 large)
• 3 cups (¾- to 1-inch-diced) butternut squash
• 1 ½ cups pearled farro
• 2 teaspoons chopped fresh thyme leaves

Cooking Liquids and Finishing Ingredients:

• 3 cups chicken stock, preferably homemade
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• ½ cup freshly grated Parmesan cheese
• Kosher salt
• Freshly ground black pepper

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Instructions

1. Preheat the oven to 375°F (190°C). Arrange bacon slices on a wire rack positioned over a baking sheet. Roast for 20-30 minutes until the bacon is golden and slightly rendered but not completely crisp. Chop the bacon into generous chunks.
2. In a small Dutch oven, combine olive oil and butter. Melt over medium heat until the butter is fully incorporated. Add finely chopped onions and sauté for 6-8 minutes, allowing them to become tender and develop a light golden color.
3. Introduce fresh thyme leaves, of salt, and of black pepper. Toast the spices for approximately 1 minute to enhance their aromatic qualities. Incorporate farro and chicken stock, then bring the mixture to a gentle simmer.
4. Layer diced lamb into the pot, ensuring even distribution throughout the farro mixture.
5. Pour in a 400-milliliter (14-ounce) can of cherry tomatoes, lightly crushing them. Add 375 milliliters (12.7 fluid ounces) of beef stock and of fine sea salt. Thoroughly combine all ingredients.
6. Cover the pot with a slightly ajar lid and allow the stew to simmer for 1½ hours, or until the lamb becomes exceptionally tender. Taste and adjust the seasoning with additional cinnamon or salt as needed.
7. Scatter the previously prepared bacon pieces and grated Parmesan cheese over the top of the squash and farro. Return to the oven and bake uncovered for 15-20 minutes, allowing the liquid to reduce and the cheese to melt completely.
8. Serve immediately directly from the cooking vessel while piping hot.

Notes

• Elevate the dish’s richness by simmering homemade chicken stock instead of store-bought varieties.
• Slice bacon into generous chunks to create unexpected bursts of smoky flavor in each bite.
• Experiment with fresh thyme and aged Parmesan, tasting and adjusting seasonings for a personalized touch.
• Watch the oven carefully during the final baking stage to maintain perfect texture of farro and squash.
• Prepare ingredients ahead of time to streamline the cooking process and reduce kitchen stress.

• Prep Time: 20 minutes
• Cook Time: 1 hour 25 minutes
• Category: Dinner, Lunch
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 403 kcal
• Sugar: 3 g
• Sodium: 600 mg
• Fat: 20 g
• Saturated Fat: 6 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 43 g
• Fiber: 4 g
• Protein: 12 g
• Cholesterol: 24 mg