Baked Farro and Butternut Squash

 6 slices of bacon 

1/2 cup onion, chopped

1 Tbsp butter

1 Tbsp olive oil

2 tsp fresh thyme

2 tsp salt

1 tsp pepper

1 1/2 cups pearled farro

3 cups chicken stock, heated to a simmer on stove top

3 cups butternut squash, cut into 1 inch pieces

1/2 cup Parmesan cheese, grated into long shreds

 

In a 375 degree oven for 25 minutes cook bacon on a baking sheet with a wire rack. Meanwhile, saute onion in butter and olive oil in a pot on the stove top.  Add fresh thyme, salt and pepper.  Add the pearled farro and bring to a simmer.  

Add in the warm chicken stock and then the butternut squash. Put on lid and bake for 20 minutes in the oven. Cut up the cooked bacon and add to the pot along with Parmesan cheese.  Return back to oven for 20 minutes with the lid off.

 

Recipe:  Ina Garten