The ingredient list for making Baked Farro Casserole with Butternut Squash, Bacon & Brussels Sprouts is as follows;
- cubed butternut squash
- fresh Brussels sprouts, halved or quartered
- white wine
- beef broth
- Parmesan cheese
- smoked paprika
- salt & pepper
Making Baked Farro Casserole with Butternut Squash, Bacon & Brussels Sprouts is relatively easy. Let me show you how;
- Cook the bacon in a large Dutch oven until crisp. Remove and drain on paper towels.
- In the bacon fat left in the pan, add the butter and saute the butternut squash, onion, and Brussels sprouts for approximately 5 – 7 minutes.
- Season with salt, pepper, garlic, nutmeg, and smoked paprika.
- Return the bacon back to the pan and stir well.
- Stir the farro into the pan and add the white wine and beef broth. Stir well.
- Carefully pour the farro mixture into a 6-quart casserole dish which has been sprayed with baking spray. Cover the dish.
- Bake in a preheated 350-degree oven for 50 minutes.
- Remove the dish from the oven and sprinkle the Parmesan cheese over top.
- Return the casserole to the oven (uncovered) for an additional 10 minutes for the cheese to melt.
- Serve hot and enjoy!
For other delicious dishes featuring farro, butternut squash and/or Brussels sprouts, please click on the following titles for;
- Farro and Onion Casserole
- Pea and Farro Salad with Mint and Feta
- Autumn Harvest Chopped Fruit and Vegetable Salad
- Roasted Sweet Potatoes, Brussels Sprouts & Apples
My father-in-law is a man of simple tastes, and a man whom (I believe), never has, in all his life, eaten Chinese or Mexican cuisine. So when my husband and I were on our way over to deliver this, and other dishes, I voiced my doubts to my husband that this might be a recipe that my father-in-law wouldn’t actually enjoy.
We brought it over anyway explaining to my brother-in-law (my father-in-law’s in-home caretaker) exactly what it was, making sure to stress the fact that if dad didn’t like it, I’d bring him something else very soon.
Weeks passed and I didn’t hear a word. After that amount of time, I assumed I never would. That is until my sister-in-law forwarded on an email to me from my brother-in-law (I guess he had forgotten who they’d had gotten this dish from, and assumed it was her). In the email, he stated that he and my father-in-law had enjoyed this recipe so much that he wanted the recipe so he could make it himself! If you knew my brother-in-law, you’d be as shocked as I was over this! LOL
I did share the recipe with him, and to the best of my knowledge, I don’t believe he’s ever made it. I plan on making it again this Friday and then bringing it to them again the coming weekend….bacon included.
Below is the printable recipe card for today’s Baked Farro Casserole with Butternut Squash, Bacon & Brussels Sprouts. If you’ve enjoyed this recipe and look forward to making it (or have already made it), I’d appreciate if you’d take a moment to give it some feedback by way of stars near the comment section at the end of this post. Thank you so much!!
- ¼ pound bacon, cooked and drained
- 1 large sweet onion, chopped
- 3 cups butternut squash, cubed
- 2 cups Brussels sprouts, trimmed and halved or quartered
- 1 tablespoon butter
- 1½ teaspoons salt
- 1 teaspoon black pepper
- ¼ teaspoon grated nutmeg
- 2 cloves garlic, minced
- ½ teaspoon smoked paprika
- 1½ cups farro
- 1 cup white wine, dry
- 2 cups beef broth, or stock
- ½ cup Parmesan cheese
- Preheat oven to 350 degrees.
- Cook the bacon in a large pot until brown and cooked. Remove bacon and drain on paper towels.
Remove all but 1 tablespoon of the bacon drippings in the skillet. Add the onion, butternut squash, and Brussels sprouts into the pan along with 1 tablespoon butter.
- Cook over medium heat, stirring occasionally. Stir in the salt, pepper, nutmeg, garlic, paprika and the bacon.
- Add the farro to the pot, stirring to thoroughly combine all the ingredients.
- Add the wine and beef stock and simmer for 5-10 minutes over medium heat.
Transfer the mixture into a 6-quart baking dish that has been sprayed with cooking spray. Cover the baking dish and bake in a preheated oven for 50 minutes.
Remove the cover and sprinkle the Parmesan cheese over top. Return the casserole back into the oven (uncovered) for 5-10 minutes to melt the cheese.
- Serve and enjoy.
*Note - To make this dish vegetarian, omit the bacon and replace the beef broth with vegetable broth.
I hope you’ve enjoyed today’s recipe for Baked Farro Casserole with Butternut Squash, Bacon & Brussels Sprouts as much as I’ve enjoyed bringing it to you!
Should you have any questions regarding this recipe, or anything else you’ve seen on my site, please don’t hesitate to contact me directly or leave me a comment in the comment section below. It is always my distinct pleasure to get back to you with a reply just as soon as I possibly can!
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Until we eat again, I hope you have a delicious day!