Nourish Network

Farro is an ancient strain of emmer wheat. You can find it in many specialty shops and also online at ChefShop.com.

4 cups butternut squash, peeled and sliced into 1/2-inch cubes (about 1 small squash)
2 cups sliced shallots
4 tablespoons olive oil, divided
Salt and pepper
3 thyme sprigs
3 ounces pancetta, finely chopped
2 pounds crimini mushrooms, sliced
2 bay leaves
6 cloves garlic, finely chopped
4 cups mushroom stock
1-1/2 cups farro
1/4 cup Parmigiano-Reggiano cheese

Preheat oven to 450. Toss squash and shallots with 1 tablespoon olive oil, a pinch of salt and pepper and thyme. Spread out in a heavy roasting pan and roast for 25-30 minutes, stirring occasionally after the first 10 minutes, until squash and shallots are tender and caramelized. Remove from the oven and discard thyme stems.

On the stovetop in a large Dutch oven, heat remaining 3 tablespoons olive oil over medium heat and add pancetta. Cook for 5-7 minutes, until a good portion of the fat is rendered. Add mushrooms to pot and toss well. Cover and cook for 5 minutes, until mushrooms begin to release their liquid. Uncover and increase heat to medium-high. Add bay leaves, garlic and a pinch of salt and pepper and continue cooking for 12-15 minutes, stirring frequently, until the liquid has evaporated and the mushrooms are tinged golden-brown.

Stir in broth, scraping up any bits stuck to the bottom of the pot, and bring to a boil. Stir in farro and bring back to a boil. Reduce heat to medium-low and simmer for 25-30 minutes, stirring frequently, until all the liquid is gone and the farro is tender. Stir in squash and shallots and serve with grated Parmigiano-Reggiano cheese.

Serves 8