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Baked Farro with Butternut Squash, Kale and Pancetta
Prep Time
45 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
 
Servings: 6 servings
Author: MaryAnn Dwyer
Ingredients
  • 1 cup farro I use Bob's Red Mill
  • 3 cups chicken stock
  • 4 oz. pancetta diced
  • 1 Tbsp. olive oil
  • 1 cup yellow onion chopped
  • 3 cloves garlic minced
  • 1 Tbsp. fresh sage leaves roughly chopped
  • 1 tsp. kosher salt
  • 1 tsp. ground black pepper
  • 1/4 tsp. red pepper flakes
  • 2 1/2 cups butternut squash peeled, seeded and cut into 1/2 inch cubes
  • 3 cups kale stemmed and roughly chopped
  • 1/4 cup freshly grated parmesan cheese plus 2 Tbsp. extra for sprinkling
Instructions
  1. Rinse 1 cup farro. Place in a pot and add 3 cups chicken stock (the stock should cover the farro). Bring to a boil. Reduce heat to medium low and simmer for 30 minutes. Remove from heat.
  2. Preheat oven to 375 degrees.
  3. In an 8 or 9 inch Dutch oven, saute pancetta over medium heat for 5 minutes. Add 1 Tbsp. olive oil, onion and butternut squash and cook for 6-8 minutes stirring often. Add garlic, sage, salt, pepper and red pepper flakes and continue to cook 2 minutes more.
  4. Add cooked farro, kale and 1/4 cup parmesan cheese and mix gently until well combined. Sprinkle with extra parmesan and bake uncovered for 15-20 minutes, until squash is tender.