Baked Farro Casserole with Butternut Squash and Bacon
Nutty farro bakes with butternut squash, Brussels sprouts, bacon, and a savory white wine broth, then gets a Parmesan cheese topping. Serve this hearty casserole alongside your favorite chicken, pork, or holiday turkey.
Servings: 8 servings
Calories: 306kcal
Equipment
- 6-quart casserole dish
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 whole farro
- 1 cup dry white wine dry
- 2 cups beef broth, or stock
- ½ cup Parmesan cheese
Instructions
- Preheat oven to 350 degrees F (175 C).
- Cook the bacon in a large skillet until your desired consistency.Remove the bacon from the skillet and drain it on paper towels.
- Remove all but 1 tablespoon of the bacon drippings from the skillet. Add the onion, butternut squash, and prepared Brussels sprouts into the skillet along with 1 tablespoon butter.
- Cook over medium heat, stirring occasionally, for 3-4 minutes.Stir in the salt, pepper, nutmeg, garlic, paprika and bacon.
- Add the farro to the pot, stirring to thoroughly combine all the ingredients.
- Add the wine and beef stock to the skillet. 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.
Notes
*Note - To make this dish vegetarian, omit the bacon and replace the beef broth with vegetable broth.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
May be frozen. Store in an airtight freezer container or bag. Label and date. Freeze for up to 2 months. Thaw in the refrigerator overnight. Reheat, covered, in an oven safe casserole dish at 350 degrees until hot (approximately 20 minutes).
Nutrition
Serving: 1serving | Calories: 306kcal | Carbohydrates: 42g | Protein: 10g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 881mg | Potassium: 522mg | Fiber: 8g | Sugar: 4g | Vitamin A: 5916IU | Vitamin C: 32mg | Calcium: 138mg | Iron: 2mg
