Butternut Squash Farro Casserole

0sharesPinterestFacebookTwitterYummly Jump to Recipe Print Recipe This farro recipe combines health and flavor for an easy side dish. If you’re looking for a simple but delicious Thanksgiving side to serve this year, this is one you have to make! What is farro? You’ve probably hear of farro, or if you’re like me, maybe you are new to it. It has been around for centuries, I’m just a little to the farro party. Farro is made from a variety of wheat grains. It is similar in texture to barley but it stays firm and chewy long after being cooked. It is ideal for salads, soups, and as we show you here, a healthy casserole. What’s in it? This farro casserole is made with chunks of savory butternuts squash and applewood-smoked bacon. It’s an easy fall casserole recipe and a perfect side dish for Thanksgiving. This farro recipe uses chicken stock. You’ll want to make the chicken stock from scratch because it is so much better than store-bought and you know exactly what’s in it. And more importantly, what’s not! In case you have ever wondered, we did a post for you to answer the question what’s the difference between broth and stock? Do you know? How to make it (Full recipe at the end of post.) You’ll use your oven to make this farro casserole, in a couple of stages. First, you need to place the bacon on a baking sheet. Line it with parchment paper to minimize the mess. Next, you’ll saute the onions, and add the seasoning. Then, the farro and butternut squash take a hot bath in the chicken stock and onion mixture. The bacon and the casserole (covered) are baked for about 30 minutes, in the same oven. You want the bacon to be brown, but it won’t be crispy – which is fine. Allow it to cool slightly and then dice it into big meaty chunks. Sprinkle the bacon and Parmesan cheese over the top of the casserole. Then, you will let it bake for another 20 minutes or so, uncovered, until the liquid is absorbed. Pro Cooking Tip Check the casserole while it is baking to make sure it doesn’t get too dry. Add a little more chicken stock to the pot, if needed. FAQ What can I do with the leftovers? Store the leftovers in the refrigerator for up to five days. Be sure to use an air-tight container and reheat in a saute pan when you’re ready to serve as a second round. Is farro healthy? It is loaded with dense nutrients and fiber, making this recipe a healthy casserole. Read more about the health benefits of farro, from the Mayo Clinic. How can I make this vegan? You can easily convert this into a vegan farro recipe. Instead of bacon, use toasted walnuts. Use vegetable broth instead of chicken stock. Additionally, you may want to add some of the following to enhance the flavor: Roasted baby tomatoesOreganoWhole cloves of roasted garlicOther Healthy Thanksgiving Side Dishes Wilted SpinachRoasted Broccoli with Cheese and LemonBalsamic-Garlic Roasted Brussels SproutsRoasted Rosemary Buttered CarrotsRoasted FennelI hope you give this farro and butternut squash casserole a try. I think you and your famiy and guests will really enjoy it! Please leave a comment below and give us your thoughts. 📖 Recipe Butternut Squash Farro This farro casserole is a healthy casserole recipe that's perfect for the fall season. 0 from 0 votes Print Pin Rate Prep Time: 15 minutesCook Time: 50 minutesTotal Time: 1 hour 5 minutes Servings: 10 people Calories: 403kcal Author: Dan from Platter Talk Cost: $12 EquipmentDutch oven Ingredients½ lb Bacon About 6 pieces. Thick-cut, applewood-smoked, if possible.2 tbsp Olive oil1 Yellow Onion Large, diced2 tsp Thyme leaves Fresh, choppedKosher salt, and black pepper To taste1.5 cups Pearled farro3 cups Chicken stock3 cups Butternut squash Peeled. 1" dice½ cup Parmesan cheese Grated Instructions1. Preheat the oven to 375 degrees F. Place the bacon on a baking rack set on a sheet pan. In a small (9-inch) Dutch oven, 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. Bake the bacon until browned (it won't be crisp). Allow to cool then cut it into a very large dice. 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 NotesBe sure to check the casserole during the final baking stage. If it starts to look dry, add some more chicken stock. NutritionCalories: 403kcal | Carbohydrates: 32g | Protein: 7g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 27mg | Sodium: 222mg | Potassium: 328mg | Fiber: 6g | Sugar: 3g | Vitamin A: 4529IU | Vitamin C: 10mg | Calcium: 94mg | Iron: 1mg Made This Recipe?Show me what you made on Instagram or Facebook and tag me at @plattertalk or hashtag it at #plattertalk. 0sharesPinterestFacebookTwitterYummly