Squash-Mushroom and Farro Dressing

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Searching for squash recipes that can serve as a side dish or a supper in itself? Try this farro, mushroom, squash, and pancetta casserole!

Squash-Mushroom and Farro Dressing
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

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

  1. 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.

  2. 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.

  3. 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.

Nutrition Facts (per serving)

251 Calories
10g Fat
28g Carbs
10g Protein
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.

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