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.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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