Ina Garten’s Baked Farro and Butternut Squash is a cozy, satisfying dish that’s packed with flavor and nourishing ingredients. Nutty farro is combined with sweet roasted butternut squash, a blend of cheeses, and a hint of seasoning, then baked until golden and bubbling.

It’s a perfect side dish for a holiday table or a hearty vegetarian main course for any comforting dinner.

What Is Ina Garten’s Baked Farro and Butternut Squash?

This dish features cooked farro, roasted butternut squash, and a creamy cheese mixture all layered and baked until warm and delicious. Ina’s recipe focuses on balancing hearty grains with the sweetness of squash and the richness of cheese, creating a dish that’s both rustic and refined.

Ina Garten Baked Farro and Butternut Squash

Reasons to Try Ina Garten’s Baked Farro and Butternut Squash

Wholesome and hearty – Packed with fiber and flavor
Comfort food with a healthy twist – Nutritious grains and vegetables
Perfect side or main dish – Versatile for any meal
Make-ahead friendly – Great for prepping in advance
Elegant enough for entertaining – Yet simple to make
Sweet, savory, and nutty flavors – Beautifully balanced
Satisfies vegetarians and meat-eaters alike – Everyone loves it

Ingredients Needed to Make Ina Garten’s Baked Farro and Butternut Squash

1 cup farro, rinsed
2½ cups vegetable broth or water
1 medium butternut squash, peeled, seeded, and diced (about 4 cups)
3 tablespoons olive oil, divided
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 cup freshly grated Parmesan cheese
1 cup shredded Gruyère cheese
2 tablespoons unsalted butter
½ teaspoon ground nutmeg (optional, for warmth)
2 tablespoons fresh sage, chopped (optional garnish)

Instructions to Prepare Ina Garten Baked Farro and Butternut Squash

Step 1: Preheat the oven

Preheat your oven to 400°F (200°C).

Step 2: Roast the butternut squash

Toss the diced squash with 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Spread in a single layer on a baking sheet and roast for 20–25 minutes, until tender and caramelized at the edges.

Step 3: Cook the farro

Meanwhile, in a medium saucepan, bring the vegetable broth or water to a boil. Add the rinsed farro, reduce heat, cover, and simmer for about 25–30 minutes, or until tender but still chewy. Drain any excess liquid.

Step 4: Prepare the cheese mixture

In a large bowl, combine the cooked farro, roasted squash, Parmesan, Gruyère, butter, nutmeg (if using), and the remaining tablespoon of olive oil. Toss gently to combine.

Step 5: Assemble and bake

Transfer the mixture into a greased 9×13-inch baking dish. Spread it out evenly. Sprinkle a little extra Parmesan and Gruyère on top if desired.

Bake uncovered for 20–25 minutes, until the cheese is melted and the top is golden brown.

Step 6: Garnish and serve

Sprinkle with fresh chopped sage before serving for an aromatic finish.

Other Ina Garten Recipes

What Goes Well With Ina Garten’s Baked Farro and Butternut Squash

Grilled chicken or pork chops – Hearty protein pairing
Roast turkey or beef tenderloin – Holiday-worthy main dishes
Mixed green salad with vinaigrette – Fresh and bright contrast
Steamed broccoli or green beans – Adds vibrant color
Garlic bread or rustic sourdough – Perfect for a cozy meal
Crisp Chardonnay or Pinot Grigio – Complements the cheesy richness
Warm apple crisp or pumpkin pie – Seasonal dessert pairing

Key Tips for Making Ina Garten’s Baked Farro and Butternut Squash

Roast squash until caramelized – Adds natural sweetness and flavor
Use pearled farro if possible – Cooks faster and stays tender
Grate your own cheese – Melts better and tastes fresher
Season farro and squash separately – Ensures balanced flavor
Don’t overbake – Keep the farro tender and the cheese bubbly, not dry
Add sage or thyme – For extra earthy depth
Serve hot or warm – Best texture and flavor

Creative Variations of Ina Garten’s Baked Farro and Butternut Squash

Add sautéed mushrooms – Earthy, savory layer
Mix in spinach or kale – Boosts nutrition
Swap butternut squash for roasted sweet potatoes – Different sweetness
Use fontina cheese instead of Gruyère – Melty and mild variation
Include chopped toasted walnuts – Adds crunch and richness
Spice it up with a dash of cayenne pepper – Subtle heat
Drizzle with a little balsamic glaze before serving – Sweet-tangy finish

Storage Guidelines for Ina Garten’s Baked Farro and Butternut Squash

Refrigerate leftovers in an airtight container – Best within 3–4 days
Cover tightly if storing in the baking dish – Prevents drying out
Freeze portions if needed – Up to 2 months
Label and date containers before freezing – Easy tracking

Reheating Tips for Ina Garten’s Baked Farro and Butternut Squash

Oven: Reheat covered at 350°F for 15–20 minutes – Best for texture
Microwave: Heat in short bursts, stirring halfway – Quick option
Add a splash of broth if dry – Restores moisture
Top with fresh herbs after reheating – Freshens up flavor

Nutritional Value (per serving, approx.)

Calories: 350
Protein: 14g
Carbohydrates: 36g
Fat: 18g
Fiber: 6g
Sugar: 5g
Sodium: 450mg

A wholesome, satisfying dish that’s rich without being heavy.

FAQs

Can I make Ina Garten’s baked farro and butternut squash ahead of time?

Yes, you can fully assemble the dish, cover it, and refrigerate it up to 24 hours before baking. Bake it fresh before serving for the best texture and flavor.

Do I need to cook the farro before baking it in the casserole?

Yes, farro needs to be cooked separately before assembling the casserole, ensuring it’s tender and fully absorbed with flavor during baking.

Can I use other grains instead of farro in this recipe?

You can substitute barley, quinoa, or brown rice for farro, but keep in mind that cooking times and textures may vary slightly.

How do I keep baked farro and butternut squash from drying out?

Cover the dish while reheating and, if needed, add a splash of broth or a drizzle of olive oil to keep it moist and creamy.

Wrapping Up

Ina Garten’s Baked Farro and Butternut Squash combines cozy fall flavors with the nutty chewiness of farro and the rich, creamy goodness of cheese.