Ina Garten 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.
- Prep Time: 20
- Cook Time: 45
- Total Time: 1 hour 5 minutes
- Yield: 4 1x
- Category: Side Dish
- Method: Roasting + Baking
- Cuisine: American
Ingredients
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1 cup farro, rinsed
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2½ cups vegetable broth or water
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1 medium butternut squash, peeled, seeded, and diced (about 4 cups)
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3 tablespoons olive oil, divided
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1 teaspoon kosher salt
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½ teaspoon freshly ground black pepper
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1 cup freshly grated Parmesan cheese
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1 cup shredded Gruyère cheese
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2 tablespoons unsalted butter
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½ teaspoon ground nutmeg (optional, for warmth)
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2 tablespoons fresh sage, chopped (optional garnish)
Instructions
Preheat your oven to 400°F (200°C).
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.
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.
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.
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.
Sprinkle with fresh chopped sage before serving for an aromatic finish.