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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- Layer diced lamb into the pot, ensuring even distribution throughout the farro mixture.
- 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.
- 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.
- 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.
- 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