• 1 tablespoon unsalted butter
• 1/2 small yellow onion, diced finely
• 1/2 teaspoon chopped fresh thyme
• Salt
• Freshly ground black pepper
• 1 cup Farro
• 2 cups chicken stock
• 2 cups cubed butternut squash, 11/2 inch cubes
• 3 strips apple wood smoked bacon, cooked and crumbled
• 1/4 cup shaved Reggiano Parmesan

1. Preheat the oven to 375 degrees F.

2. Heat a Dutch oven or casserole pan, large enough to hold all of the ingredients, over medium-high heat. Add the butter and then the onion. Cook until the onion starts to brown then add the thyme. Mix well and season with salt and pepper.

3. Add the farro and stir until it is hot, season with salt and pepper. Add the stock and bring everything to a boil. Place the squash on top and season with salt and pepper. Cover the pan and place it in the preheated oven.

4. Bake until the faro and squash are tender, about 30 minutes. Check after 15 minutes. Add more stock or water if the farro looks dry.

5. When the farro is cooked, remove the pan from the oven and mix the contents gently with a spatula to fold the squash into the farro. Season to taste. Top the farro with the crumbled bacon and the shaved Parmesan and place back into the oven for 15 minutes to melt and slightly brown the cheese. Let the farro sit for 5 to 10 minutes before serving.

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