Does mine ever look like hers?
What do you do when you’ve planned to make a new dish for Thanksgiving, purchased all the ingredients, then run out of time to make it (because I insist on getting enough sleep)?
You save the dish for after Thanksgiving. That’s what I did with this Farro Butternut Squash casserole. I’ve wanted to try Farro for a few months but the “right” recipe wasn’t showing up in my life until this one did. It’s part of Ina Garten’s “Make-ahead” menu for Thanksgiving that I found on Food Network’s website.
I like the whole food ingredients. I like that I can use my homemade chicken stock. I like that Trader Joe’s sells butternut squash already cubed. I like that it includes bacon as a way to add flavor and make the dish more palatable to those whose appetites are not used to things like Farro. Other than cooking the bacon, it’s a one-pot dish. So many things to love.
Here’s the link to the recipe:
Here’s a few notes on what I did.
• I used nitrite/nitrate-free bacon.
• I used coconut oil in place of the butter.
• I used 1/2 teaspoon dried thyme leaves (not ground) in place of fresh.
• I put the bacon and the Dutch oven into my oven at the same time for the first 30 minutes. I did this based on reading the instructions all the way through.
Here’s a few pics of my attempt:
Here’s my final result:
Mine took longer to absorb the liquid so it went back into the oven for another 30 minutes. I may have goofed and not bought “pearled” farro. Other than that, the flavor was fantastic! We had it for dinner with leftover turkey, then for breakfast with scrambled eggs. Yum!