Go Back
+ servings
Baked Farro Casserole with Butternut Squash, Bacon & Brussels Sprouts - kudoskitchenbyrenee.com
Print Recipe
5 from 1 vote

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 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: healthy side dish, Vegetable - Side Dish
Cuisine: American
Keyword: baked farro casserole
Servings: 12 servings
Calories: 195kcal
Author: Renee - Kudos Kitchen


  • 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
  • teaspoons salt
  • 1 teaspoon black pepper
  • ¼ teaspoon grated nutmeg
  • 2 cloves garlic, minced
  • ½ teaspoon smoked paprika
  • 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.


Serving: 1serving | Calories: 195kcal | Carbohydrates: 25g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 585mg | Potassium: 308mg | Fiber: 5g | Sugar: 1g | Vitamin A: 3940IU | Vitamin C: 20mg | Calcium: 85mg | Iron: 1.3mg