Butternut Squash with Farro

I have been interested in trying farro for some time and found this recipe for a enjoyable autumn recipe. Farro is originally from the Fertile Crescent, used by Egyptians, Romans and Italians. It can be found as three varieties; piccolo (einkorn), medio (emmer), and grande (spelt). It is definitely a preferred rustic grain to savor.


Recipe from Ina Garten (who took it from Maria Sinskey). I used turkey sausage instead of bacon.


3 links of turkey italian sausage, casing removed
2 tablespoons good olive oil
1 tablespoon unsalted butter
1 chopped yellow onion
2 teaspoons chopped fresh thyme leaves
Kosher salt and freshly ground black pepper
1 1/2 cups pearled farro
3 cups good chicken stock, low sodium
1 Butternut squash, peeled and diced
1/2 cup freshly grated parmesan cheese (optional)

In a Dutch oven heat the olive oil and butter over medium heat. Add the onion and cook for 6 to 8 minutes, then add turkey sausage and break apart. Add the thyme, 2 teaspoons salt and 1 teaspoon pepper and cook until sausage is starting to brown. Add the farro and chicken stock and bring to a simmer. Place the squash on top of the farro mixture, cover, and bake until the squash and farro are tender, about 30 minutes. Check once during cooking and add a little chicken stock if it’s dry. Bake uncovered for 15 minutes, until most of the liquid evaporates, the farro and butternut squash are tender.



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