Tuesday, November 11, 2014

Cheesy Baked Farro with Butternut Squash and Bacon

Cheesy Baked Farro with Butternut Squash and Bacon

 

You guys know I love me some Ina Garten, so when her new book became available for preorder, I snatched it right up.  I'll be totally honest and say that I was actually a bit skeptical of this one though - it's called "Make it Ahead," and I wasn't sure how many new and exciting recipes and ideas she'd bring to the table.  I have a few make-ahead cookbooks already, and it seems as though they mostly just recycle the same types of recipes over and and over again.  As it turns out, I was pleasantly surprised to be wrong, because this cookbook is amazing.  I found myself starring almost every single recipe, and I've loved everything I've made thus far.

I have a few of the recipes lined up to share in the next few weeks, and today I'm starting with the cheesy baked faro with butternut squash and bacon.  It seems like every few years a "new" grain comes on the scene, and becomes the grain du jour.  Quinoa was a big one a few years ago, and lately I've been seeing more and more farro recipes.  So is quinoa out and farro in?  I'm not ready to give up on quinoa just yet, but I'm definitely excited to start cooking more with farro!

Cheesy Baked Farro with Butternut Squash and Bacon

If this recipe is any indication, then farro's stock will be rising exponentially in my house.  I absolutely loved the slightly chewy, nutty flavor of the grain, and it paired perfectly with the subtle sweetness of the squash and salty bacon.  Oh yeah, and it has fontina and parmesan cheeses too.  The texture of the finished dish was almost risotto-like.  Creamy, luxurious… and are you ready to hear the best part?  It's all cooked in one pan.  I prepped and assembled the dish during the boys' nap time, then threw it in the oven to finish off when Joey got home from work.

Total winner winner farro dinner.

Cheesy Baked Farro with Butternut Squash and Bacon

Cheesy Baked Farro with Butternut Squash and Bacon
adapted from Make it Ahead, by Ina Garten

  • 4 slices thick-cut bacon, cut into large dice
  • 1 Tbs unsalted butter
  • 1 large yellow onion, diced
  • 2 tsp fresh thyme leaves
  • kosher salt and freshly ground black pepper
  • 1 1/2 cups pearled farro
  • 3 cups chicken or vegetable stock
  • 3 cups (3/4-1 inch) diced butternut squash
  • 1 cup grated fontina cheese
  • 1/2 cup freshly grated Parmesan cheese
Preheat the oven to 375 degrees.

In a 12-inch oven-safe skillet, cook the bacon over medium-high heat until it's just brown, but not yet crispy.  Use a allotted spoon to remove to a paper towel-lined plate to drain, leaving the bacon drippings in the pan.  Reduce heat to medium.

Drain all but 2 tablespoons of the bacon fat, then melt the butter in the pan.  Add the onion and cook 6 to 8 minutes, until it's tender and beginning to brown.  Stir in the thyme, 1 teaspoon of salt, and 1 teaspoon of pepper, and cook for one minute.  Add the farro and chicken stock, stir, and bring to a simmer.  

Scatter the squash over the farro mixture, cover, and bake for 30 minutes, or until the squash and farro are tender.  Be sure to check the pan at least once during the cooking time, and add more stock if the mixture seems dry.

Stir in the fontina cheese, then sprinkle the bacon and parmesan cheese over the wash and farro.  Bake uncovered for 15 to 20 minutes, or until most of the liquid has evaporated.  

Serve hot directly from the pan.

To Make it Ahead:  Assemble the dish, including the bacon and parmesan, and refrigerate for up to 2 days.  Bake 20-25 minutes before serving.


10 comments:

Josie said...

I saw that book in costco and couldn't decide if I'd like it or not! Looking forward to some more of your picks from the book. Maybe it might need to go on my xmas wishlist?

Josie said...

This sounds fantastic. I love barley and cracked wheat, but have never tried farro. Bookmarked to make sometime soon!!

Josie said...

I've only cooked farro once but after seeing this I need to again!

Josie said...

SO true about farro! We are serving farro risotto as the veg entree for the wedding and I just so happen to have a farro recipe on the docket for this weekend. Do you think it would be lacking if I made it without the bacon??

Josie said...

No, I don't think it would be lacking… just be sure to add some extra seasonings - definitely salt, and maybe a bit more thyme as well. Can I say how excited for your wedding I am?? So soon!!!

Josie said...

Yes, for sure! It had been a while since I'd cooked with it, and I forgot how much I love it!

Josie said...

I love barley too! I've never had cracked wheat before though, do you serve it like barley, rice, quinoa, etc? I'll have to look into it!

Josie said...

You'd love it! I was really pleasantly surprised by it.

Josie said...

Hi Josie! We serve cracked just like you'd serve quinoa. It's really flavorful and chewy so it definitely has a unique texture compared to rice or quinoa. We make a great tabbouleh using cracked wheat - so fresh and healthy!

Josie said...

Awesome, thanks! I'll have to keep an eye out for it so I can give it a try!

Post a Comment

 
BLOG DESIGN BY: SHERBET BLOSSOM DESIGNS