Baked Farro Casserole with Butternut Squash, Bacon, and Brussels Sprouts is a deliciously savory dish with plenty of healthy whole grains and tons of texture and taste.
Baked Farro Casserole is a dish that could (and should) become a family staple on your Thanksgiving table, and beyond.
Not only is it delicious and nutritious, but it also features all those lovely fall colors which are a feast for your eyes as well as your taste buds.
**Please Note - The printable recipe card with detailed instructions and complete ingredient measurements for making Baked Farro Casserole with Butternut Squash, Bacon & Brussels Sprouts is available near the end of this post. Or you can click on the "jump to recipe" button (found above) to be taken directly to the recipe.
This recipe was originally shared in 2015. This post has been updated with additional information, including a recipe card complete with nutritional information, but the recipe itself has remained unchanged.
The ingredient list:
- farro
- bacon
- onion
- cubed butternut squash
- fresh Brussels sprouts, halved or quartered
- butter
- white wine
- beef broth
- nutmeg
- Parmesan cheese
- garlic
- smoked paprika
- salt & pepper
How to make Baked Farro Casserole:
- 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 that 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!
Additional delicious side dishes:
- 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
Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today's baked farro side dish with vegetables.
When you make this recipe, and I hope you do, I'd appreciate it if you'd take a moment to leave a star rating on the recipe card and briefly comment on why you rated it as you did. FYI - Google appreciates recipe ratings and, in turn, will share my recipes with more people. Thank you so much!!
Printable Recipe Card
Baked Farro Casserole with Butternut Squash, Bacon & Brussels Sprouts
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
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Julian says
I made this by first cooking on the stovetop with my 7 quart dutch oven and then putting it directly into the oven in the dutch oven. It came out perfect, i just added a touch more water (maybe 1 cup) to cover everything in the pot for simmering. Nice simple one pot meal, and its also delicious. I'm definitely adding this to my recipe book for the next potluck event.
Renée says
Hi, Julian!
I'm very glad you enjoyed this recipe so much. It's one of my favorites.
Every time someone finds this recipe and comments it reminds me that it's time to make it again.
Thanks for the reminder. LOL. Also, thanks for the 5-star rating. I appreciate it.
Have a lovely day,
Renee
PB says
Great flavors. Will certainly make again. Next time, though, I'd toss the brussels and squash in halfway through the oven time. The veggies were way too mushy when exposed to a combined total of 70 minutes of cooking.
Renée says
I'm glad you enjoyed the flavor even though the texture may have been a little off for your tastes.
I am happy you'll be making it again.
Have a great day!
Renee
Meagen Brosius says
This is SO delicious. So many great flavors and it's just perfect for fall. I can't wait to serve this at our next family gathering, everyone will love!
Renée says
I'm so happy you like this recipe. It's sure to please your entire family! Thanks.
Taryn says
This is the flavor of fall in a bite! I love the combo of butternut squash and bacon.
Renée says
Me, too. Glad you like this recipe, Taryn! Thanks.
Liz Berg says
YUM! So many of my favorites in this recipe--farro, Brussels sprouts, bacon. What a terrific recipe!
Susan says
I just love farro, I think it's one of my favorite whole grains. I would never have thought about baking it and this dish sounds lovely.
Lauren says
I love this - it's the perfect balance of healthy and hearty. Farro is awesome!
Nikki @ Nik Snacks says
That's so awesome, that he enjoyed it. Kudos to you and for keeping it healthy!
Heather Schmitt-Gonzalez says
Farro is hands-down my favorite whole grain. I often cook a batch to keep in the fridge and eat all week long. This dish looks amazing, I mean squash and bacon - yes please! And how great that your fil really enjoyed it, too. 🙂
Martha @ A Family Feast says
We first had farro on our honeymoon in Italy and it was impossible to find at stores in the US...but so glad it is more readily available these days (thank you Whole Foods!) The looks really great and I can totally see why your family would want to make it themselves!
Brenda@SugarFreeMom says
Looks hearty and perfect, especially that you added bacon!!
foody schmoody says
Farro is on my "must try" list. I just keep forgetting about it. This dish has my other faves in it though, butternut, Brussels sprouts and bacon! I'm definitely giving this one a go!
Marjory @ Dinner-Mom says
This looks fantastic Renee! I'm a recent convert to Farro too...I just love the nutty flavor.