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!

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
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.