Warm & Nutty Baked Farro and Butternut Squash Recipe by Ina Garten

Golden-brown edges and a rich, nutty aroma define this hearty Ina Garten baked farro and butternut squash recipe that promises pure comfort on a plate.

farro, an ancient grain with remarkable texture, mingles beautifully with sweet roasted butternut squash.

Earthy herbs and robust seasonings lift this dish from simple to spectacular.

The combination delivers a delightful balance between wholesome grains and caramelized vegetable sweetness.

Weeknight dinners or weekend gatherings call for something special like this nourishing grain-based wonder.

Each forkful promises a symphony of flavors that warm you from the inside out.

You’ll want to savor every delectable bite of this Mediterranean-inspired masterpiece.

Serving Style: Baked Farro with Butternut Squash

• Garnish with Fresh Herbs: Sprinkle chopped parsley, chives, or basil on top to add a burst of color and fresh flavor that complements the hearty farro and butternut squash.
• Pair with Crisp Side Salad: Create a light green salad with mixed leafy greens, cucumber, and a tangy vinaigrette to balance the rich, warm baked dish.
• Serve with Crusty Bread: Offer a slice of rustic sourdough or warm baguette to soak up the delicious juices and add a delightful textural contrast to the creamy farro.
• Wine Pairing Suggestion: Choose a medium-bodied white wine like Chardonnay or a light red such as Pinot Noir to enhance the nutty farro and sweet butternut squash flavors.

Meal Planning & Storage Tips for Ina’s Farro Bake

• Refrigerate Wisely: Store leftover farro and butternut squash dish in an airtight container for up to 4 days. Keep the container sealed to maintain freshness and prevent absorbing other food odors.
• Freeze for Later: Portion the dish into individual freezer-safe containers. Seal tightly and freeze for maximum 2 months. Thaw overnight in the refrigerator before reheating to preserve texture and flavor.
• Reheat with Care: Warm the dish in the oven at 350°F for 15-20 minutes, covered with aluminum foil. Add a splash of chicken stock to prevent drying out and restore moisture. Stir gently halfway through reheating.
• Prep Ahead Strategy: Chop butternut squash and cook farro 1-2 days before assembling the final dish. Store components separately in the refrigerator to maintain optimal texture and reduce day-of cooking stress.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 1 hour 25 minutes

Total Time: 1 hour 45 minutes

Calories: 380 kcal

Servings: 6

Baked Farro & Butternut Squash: Ingredients by Ina

• Bacon: Adds a smoky, crispy texture and rich depth of flavor; choose thick-cut, high-quality bacon for best results.
• Chicken Stock: Provides a savory base that enhances the overall taste and moisture of the dish.

• Farro: A hearty, nutty whole grain that offers excellent texture and nutritional value; look for pearled or semi-pearled varieties for quicker cooking.

• Butternut Squash: Brings a sweet, creamy element and beautiful golden color; select a firm squash with no soft spots.
• Onion: Creates a foundational flavor profile and adds natural sweetness when caramelized.
• Thyme: Introduces an earthy, herbaceous note that complements the other ingredients perfectly.
• Cherry Tomatoes: Provide bursts of acidity and bright flavor; choose ripe, plump tomatoes.

• Olive Oil: Helps create a smooth, rich base and supports even cooking.
• Butter: Adds richness and helps develop a golden, appetizing color.
• Parmesan Cheese: Delivers a sharp, salty finish that elevates the entire dish.
• Salt and Pepper: Essential for balancing and intensifying the overall flavor profile.

Kitchen Gear for Ina’s Butternut Squash Farro Bake

• Dutch Oven: Essential for sautéing onions and cooking farro mixture on stovetop.
• Baking Sheet: Used for cooking bacon with a rack to catch drippings.
• Rack: Placed over baking sheet to cook bacon evenly.
• Cutting Board: Needed for dicing bacon and preparing ingredients.
• Sharp Knife: Required for chopping and dicing ingredients precisely.
• Wooden Spoon or Spatula: Perfect for stirring and mixing ingredients in the Dutch oven.
• Measuring Spoons: Helps accurately measure salt, pepper, and herbs.
• Cheese Grater: Useful for grating Parmesan cheese on top of the dish.

Instructions for Ina Garten’s Cozy Farro Casserole

• Bacon Preparation

Crisp bacon on a rack over a sheet pan in the oven at 375°F for 20-30 minutes until golden. Chop into chunky pieces after cooling.

• Aromatic Foundation

Melt butter and olive oil in a Dutch oven. Sauté onions until soft and lightly caramelized, about 6-8 minutes.

• Seasoning Blend

Add thyme, salt, and pepper to the onion mixture. Stir in farro and chicken stock, bringing to a gentle simmer.

• Squash Integration

Layer butternut squash over the farro mixture. The vegetable adds a sweet, hearty texture to the dish.

• Cheese Topping

Sprinkle Parmesan cheese generously over the squash and farro. The cheese will create a golden, crispy surface.

• Final Baking

Bake uncovered for 15-20 minutes until liquid reduces and cheese turns bubbly and slightly browned.

• Serving

Transfer the baked farro directly from the pot while piping hot. Garnish with crispy bacon pieces for an extra flavor punch.

Upgrade This Dish – Tips from Ina Garten

• Expert Tips and Twists
• Replace farro with quinoa, barley, or brown rice for different textures and nutritional profiles while maintaining the recipe's hearty essence.
• Skip bacon and use smoked paprika or roasted mushrooms to add depth and umami flavor for a meat-free version that doesn't compromise on taste.
• Experiment with aged cheddar, pecorino, or goat cheese instead of Parmesan to create unique flavor combinations that complement the butternut squash.
• Enhance the dish's complexity by adding fresh rosemary, sage, or a pinch of nutmeg to elevate the overall taste profile and bring warmth to the recipe.
• Prepare the entire dish a day in advance and reheat in the oven, allowing flavors to meld and intensify for an even more delicious meal.

Hearty Ina Garten Baked Farro And Butternut Squash Recipe

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4.5 from 28 reviews

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

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Description

Ina Garten’s baked farro and butternut squash recipe combines hearty grains with sweet roasted squash in a comforting Mediterranean-inspired dish. Seasonal ingredients create a rich, nutty flavor profile that connects home cooks with rustic culinary traditions. You will savor each delicious bite.

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Ingredients

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• 6 slices applewood-smoked bacon (thick-cut)
• 3 cups (¾ to 1 inch diced) butternut squash
• 1 ½ cups pearled farro
• 1 ½ cups chopped yellow onion (1 large)
• 3 cups chicken stock (preferably homemade)
• 2 tablespoons (tbsps) olive oil
• 1 tablespoon (tbsp) unsalted butter
• ½ cup freshly grated Parmesan cheese
• 2 teaspoons (tsp) chopped fresh thyme leaves
• Kosher salt
• Freshly ground black pepper

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Instructions

1. Preparation: Preheat the oven to 375°F (190°C). Arrange bacon slices on a wire rack over a baking sheet, roasting for 20-30 minutes until golden and partially rendered. Chop bacon into generous chunks.
2. Flavor Foundation: In a small Dutch oven, melt olive oil and butter over medium heat. Sauté finely chopped onions for 6-8 minutes until tender and lightly golden. Incorporate thyme leaves, salt, and black pepper, toasting spices for 1 minute to intensify their aromatic profile.
3. Grain and Liquid Integration: Add farro and chicken stock to the onion mixture, bringing to a gentle simmer. Introduce diced lamb, distributing evenly throughout the pot. Pour in crushed cherry tomatoes and beef stock, stirring to combine thoroughly.
4. Slow Cooking Process: Cover the pot with a slightly ajar lid and simmer for 1½ hours, allowing the lamb to become exceptionally tender. Periodically taste and adjust seasoning with additional cinnamon or salt as needed.
5. Final Flourish: Sprinkle chopped bacon pieces and grated Parmesan cheese over the top of the farro and lamb mixture. Return to the oven, baking uncovered for 15-20 minutes to reduce liquid and melt cheese completely.
6. Serving: Present the dish immediately from the cooking vessel while piping hot, ensuring maximum flavor and temperature.

Notes

• Bacon Prep Tip: Roast bacon on a wire rack to render fat evenly and prevent sogginess, ensuring a perfect crispy texture.
• Onion Sautéing Technique: Cook onions slowly over medium heat to develop a sweet, golden color without burning, which enhances the dish’s overall flavor profile.
• Spice Activation Method: Toasting thyme and spices briefly releases their essential oils, intensifying the aromatic qualities of the entire dish.
• Liquid Reduction Strategy: Allowing the stew to simmer with a partially covered lid helps concentrate flavors and tenderize the lamb while preventing excessive evaporation.

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

Nutrition

• Serving Size: 6
• Calories: 380
• Sugar: 5 g
• Sodium: 800 mg
• Fat: 18 g
• Saturated Fat: 6 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 6 g
• Protein: 12 g
• Cholesterol: 25 mg