Rating: 4 stars
6 Ratings
  • 5 star values: 3
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  • 3 star values: 3
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  • 1 star values: 0
  • 6 Ratings

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

Source: Better Homes and Gardens


Credit: Blaine Moats

Recipe Summary

40 mins
25 mins
20 mins
35 mins
2 hrs
7 cups


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

251 calories; fat 10g; cholesterol 14mg; saturated fat 4g; carbohydrates 28g; mono fat 2g; insoluble fiber 3g; sugars 2g; protein 10g; vitamin a 4224.2IU; vitamin c 10.5mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 1.6mg; vitamin b6 0.1mg; folate 20.2mcg; vitamin b12 0.1mcg; sodium 334mg; potassium 293mg; calcium 118mg; iron 1.1mg.