On today’s menu is one of those dishes that can be served either as a main meal or as a side. Farro is a great grain – very filling and healthy. The bacon adds just a hint of smokiness and the butternut squash adds the sweet. You can make this into a veggie-only dish by omitting the bacon. It’s the perfect little bowl of comfort & warmth!
Farro with Bacon & Butternut Squash
4 slices of thick smoked bacon
1 tablespoon extra virgin olive oil
1 tablespoon butter
2 shallots, chopped
2 garlic cloves, minced
1 cup pearled farro
1/2 butternut squash, peeled & diced into cubes
1 teaspoon salt
1/4 teaspoon fresh ground pepper
1 tablespoon fresh thyme
2 cups vegetable broth
fresh shaved Parmesan cheese
Heat oven to 375°F. In a large oven-safe skillet cook the bacon until crisp on medium heat; chop & set aside. Pour out the majority of the bacon fat leaving only about 1 tablespoon. Add the olive oil and the butter. Stir in the chopped shallots and sauté 6-8 minutes. Add the garlic, farro and the cubes of butternut squash and continue to cook another two minutes; seasoning with salt, pepper and thyme. Pour in the broth and stir well. Cover; place skillet in the heated oven and bake 35-40 minutes until farro is fully cooked and the squash is tender. Remove the lid; add the bacon and 1/4 cup shaved Parmesan cheese. Place back in the oven, uncovered, for 5 minutes until cheese just melts. Makes 4-6 servings.