Recipes and Cooking Squash-Mushroom and Farro Dressing 4.0 (6) Searching for squash recipes that can serve as a side dish or a supper in itself? Try this farro, mushroom, squash, and pancetta casserole! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 5, 2013 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 40 mins Cook Time: 35 mins Roast Time: 25 mins Bake Time: 20 mins Total Time: 2 hrs Servings: 10 Yield: 7 cups Jump to Nutrition Facts Ingredients ½ of a medium butternut squash, peeled, seeded, and cut into 1/2-inch cubes (1 pound or 2 3/4 cups) 2 tablespoon olive oil 3 cup halved fresh cremini and/or button mushrooms (if mushrooms are small, leave whole) 6 cup water 1 ½ cup pearled farro 4 ounce thick-sliced pancetta, chopped ¾ cup coarsely chopped onion (1 large) ½ cup thinly sliced celery (1 stalk) 3 cloves garlic, minced ¾ cup dry white wine ½ cup half-and-half or light cream 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed 2 teaspoon snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed ¾ teaspoon salt ¼ teaspoon freshly ground black pepper ½ cup finely shredded Asiago cheese (2 ounces) Directions Preheat oven to 425°F. Line a shallow baking pan with foil. In a large bowl toss together squash and 1 tablespoon of the oil. Transfer squash to the foil-lined baking pan. Roast for 10 minutes. Stir squash and push to one side of the pan. Toss mushrooms in remaining 1 tablespoon olive oil. Place mushrooms on other side of pan. Roast about 15 minutes or until squash is just tender and mushrooms are roasted. Reduce oven temperature to 350°F. Meanwhile, in a large saucepan bring the water to boiling; add farro. Return to boiling; reduce heat. Simmer, covered, for 25 to 30 minutes or until just tender; drain. In a very large skillet cook and stir pancetta over medium-high heat until crisp. Using a slotted spoon, transfer pancetta to paper towels to drain. Add the onion, celery, and garlic to drippings in skillet. Cook over medium heat about 3 minutes or until vegetables are tender, stirring occasionally. Add wine, half-and-half, thyme, rosemary, salt, and pepper to skillet. Bring to boiling. Add squash to skillet and mash slightly to make sauce-like consistency. Stir in cheese until melted. Stir in drained farro, mushrooms, and pancetta, tossing to combine. Transfer stuffing to a buttered 2-quart casserole or baking dish. Cover with foil. Bake about 20 minutes or until heated through. To Make Ahead: Prepare as directed, except do not bake. Chill for up to 24 hours. To serve, let stand at room temperature for 30 minutes. Preheat oven to 350°F. Bake, covered, about 30 minutes or until heated through. Rate it Print Nutrition Facts (per serving) 251 Calories 10g Fat 28g Carbs 10g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 251 % Daily Value * Total Fat 10g 13% Saturated Fat 4g 20% Cholesterol 14mg 5% Sodium 334mg 15% Total Carbohydrate 28g 10% Total Sugars 2g Protein 10g Vitamin C 10.5mg 53% Calcium 118mg 9% Iron 1.1mg 6% Potassium 293mg 6% Folate, total 20.2mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.