📝 About This Recipe
This comforting casserole reimagines ancient grains with the quintessential flavors of a woodland autumn. Nutty, chewy pearled farro is oven-braised in a savory aromatic broth until tender, mingling perfectly with caramelized cubes of honey-sweet butternut squash and earthy fried sage. Finished with a golden crust of nutty Gruyère and toasted pepitas, this dish offers a sophisticated depth of flavor and a satisfying texture that makes it a standout vegetarian main or a luxurious side.
🥗 Ingredients
The Grain Base
- 1 1/2 cups Pearled Farro (rinsed and drained)
- 3 cups Vegetable Broth (low-sodium, kept warm)
- 1/2 cup Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
Vegetables and Aromatics
- 4 cups Butternut Squash (peeled and cut into 3/4-inch cubes)
- 3 tablespoons Extra Virgin Olive Oil (divided)
- 2 large Shallots (finely minced)
- 3 cloves Garlic (minced)
- 2 tablespoons Fresh Sage (chopped, plus whole leaves for garnish)
- 1 teaspoon Fresh Thyme (leaves only)
Finishing Touches
- 1 cup Gruyère Cheese (freshly grated)
- 1/4 cup Parmesan Cheese (finely grated)
- 1/4 cup Raw Pepitas (pumpkin seeds)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Lemon Juice (for brightness)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Prepare a 9x13 inch baking dish or a deep oven-safe skillet by lightly greasing it with olive oil.
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2
Toss the cubed butternut squash on a large sheet pan with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and a pinch of pepper. Spread in a single layer and roast for 15-20 minutes until just tender and starting to brown at the edges.
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3
While the squash roasts, heat the remaining 2 tablespoons of olive oil in a large saucepan over medium heat. Add the minced shallots and cook for 3-4 minutes until translucent.
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4
Add the garlic, chopped sage, and thyme to the shallots. Sauté for 1 minute until the herbs are fragrant and the garlic is softened but not browned.
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5
Add the dry farro to the saucepan. Toast the grains for 2-3 minutes, stirring constantly, until they smell nutty and appear slightly translucent at the edges.
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6
Deglaze the pan with the white wine, scraping up any browned bits from the bottom. Let it simmer until the wine has almost completely evaporated.
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7
Stir in the warm vegetable broth, the remaining salt, and black pepper. Bring the mixture to a gentle simmer.
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8
Carefully transfer the farro and broth mixture into your prepared baking dish. Gently fold in the roasted butternut squash cubes and the lemon juice.
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9
Cover the dish tightly with aluminum foil. Bake for 30 minutes. This 'oven-braising' method ensures the farro absorbs the liquid evenly without becoming mushy.
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10
Remove the foil. The farro should be tender but still have a pleasant 'al dente' chew. Sprinkle the grated Gruyère and Parmesan evenly over the top.
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11
Scatter the raw pepitas over the cheese layer. These will toast beautifully in the final minutes of baking.
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12
Return the dish to the oven, uncovered, and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown, and the pepitas are toasted.
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13
For a professional finish, briefly fry a few whole sage leaves in a tiny bit of oil until crisp and place them on top of the casserole before serving.
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14
Let the dish rest for 5 minutes before serving to allow the flavors to settle and any remaining moisture to be absorbed.
💡 Chef's Tips
Always use 'pearled' or 'semi-pearled' farro for this recipe; whole grain farro requires an overnight soak and much longer cooking times. To ensure the squash doesn't turn to mush, don't over-roast it in the first step—it will finish cooking inside the casserole. If the dish looks a bit dry when you remove the foil, splash in an extra 1/4 cup of broth before adding the cheese. For a vegan version, swap the cheeses for a mixture of nutritional yeast and toasted breadcrumbs, and use a high-quality vegan butter. Try to cut your butternut squash into uniform cubes so they roast and bake at the same rate.
🍽️ Serving Suggestions
Pair with a crisp, acidic white wine like a Chenin Blanc to cut through the richness of the Gruyère. Serve alongside a simple arugula salad with a sharp balsamic vinaigrette to provide a peppery contrast. This makes an excellent accompaniment to roasted chicken or pan-seared pork chops. For a cozy vegetarian feast, serve with a side of sautéed kale or Swiss chard with red pepper flakes. A dollop of crème fraîche or Greek yogurt on top adds a lovely creamy tang to each portion.