Baked Farro Casserole with Butternut Squash, Bacon & Brussels Sprouts

4.75 from 4 votes

Baked Farro Casserole with Butternut Squash, Bacon & Brussels Sprouts

Baked Farro Casserole with Butternut Squash, Bacon & Brussels Sprouts is a dish that could (and should) become a family staple on your Thanksgiving table. Not only is it delicious and nutritious, it features all those lovely fall colors which are a feast for your eyes as well as your taste buds.

Prep Time15

Cook Time1

Total Time1 15

Course: healthy side dish, Vegetable - Side Dish

Cuisine: American

Servings: servings

Calories: 195kcal

Author: Renee Goerger

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

*Note - To make this dish vegetarian, omit the bacon and replace the beef broth with vegetable broth.

Nutrition