This Baked Farro with Butternut Squash, Kale and Pancetta is a healthy comfort food dish that’s full of flavor! It’s perfect for the cold, winter months ahead.
We now interrupt your regularly scheduled holiday baking extravaganza to bring you… Baked Farro with Butternut Squash, Kale and Pancetta.
Now, now, now, don’t go changin’ the channel folks. I know it’s cookie season. I totally get it. But before I had to up myself a size in my stretchy pants, I needed something healthy, yet dee-li-cious on the menu and this farro dish is it! 
If you’re a regular follower of the blog, you know my love for farro. It’s a hearty, nutty-tasting grain that’s high in fiber and an excellent source of protein. During the summer, when I get fresh Jersey corn and tomatoes my Farro, Corn and Tomato Salad is my go-to salad. It’s fresh and light, yet satisfying, and packed with all things good for you. I don’t make it as much during the winter months because I love the fresh, ripe tomatoes and sweet Jersey corn we get in the summer best for the recipe. So I knew I needed a go-to fall/winter farro recipe that was just as tasty.
Sweet butternut squash along with kale, onion, sage, farro and pancetta are transformed into a winter good for you comfort food dish that you’ll find so totally flavorful and satisfying. Comfort food doesn’t always have to be fattening and bad for your waistline. You can enjoy this dish as your main course or as a side and you’ll just love how incredibly easy it is to make. You can even save yourself some time by purchasing already cubed butternut squash from your local market.
So step away from the cookie tray for a bit and and treat yourself to something healthy, comforting and delicious! Your waistline will thank you. Enjoy friends!
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Hearty Farro Bake with Butternut Squash and Pancetta
- Total Time: 55 minutes
- Yield: 4 servings 1x
Description
A comforting one-pan meal featuring nutty farro, sweet butternut squash, and salty pancetta, all baked to perfection with earthy kale and sage.
Ingredients
- 1 cup (237ml) farro
- 3 cups (710ml) chicken stock
- 4 oz (113g) pancetta (diced)
- 1 tablespoon (15ml) olive oil
- 1 cup (237ml) yellow onion (chopped)
- 3 cloves garlic (minced)
- 1 tablespoon (15ml) fresh sage leaves (roughly chopped)
- 1 teaspoon (5ml) kosher salt
- 1 teaspoon (5ml) ground black pepper
- 1/4 teaspoon (1.2ml) red pepper flakes
- 2 1/2 cups (591ml) butternut squash (peeled,seeded and cut into 1/2 inch / 1.3cm cubes)
- 3 cups (710ml) kale (stemmed and roughly chopped)
- 1/4 cup (59ml) freshly grated parmesan cheese plus 2 tablespoons (30ml) extra for sprinkling
Instructions
- Rinse 1 cup (237ml) farro. Place in a pot and add 3 cups (710ml) chicken stock (the stock should cover the farro). Bring to a boil. Reduce heat to medium low and simmer for 30 minutes. Remove from heat.
- Preheat oven to 375°F (190°C).
- In an 8 or 9 inch (20 or 23 cm) Dutch oven, sauté pancetta over medium heat for 5 minutes. Add 1 tablespoon (15ml) olive oil, onion, and butternut squash and cook for 6-8 minutes, stirring often. Add garlic, sage, salt, pepper, and red pepper flakes and continue to cook 2 minutes more.
- Add cooked farro, kale, and 1/4 cup (59ml) parmesan cheese and mix gently until well combined. Sprinkle with extra parmesan and bake uncovered for 15-20 minutes, until squash is tender.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: Italian
Frequently Asked Questions
Can I substitute the pancetta with a different meat or a vegetarian option?
Yes, you can substitute pancetta with bacon for a similar flavor, or use mushrooms or smoked tempeh for a vegetarian option.
How do I know when the butternut squash is cooked properly in the bake?
The butternut squash is done when it is tender and can be easily pierced with a fork, usually taking about 25-30 minutes in the oven.
Can I use a different type of green instead of kale?
Absolutely! You can use Swiss chard or spinach as alternatives, but add them later in the cooking process to prevent overcooking.
